Dhal, sometimes spelt dal or daal, is a simple Indian curry made with lentils. There are many versions of dhal and for many people in the Indian subcontinent it’s eaten daily. Vegetables can be added to dhal to make it even healthier like in this sweet potato and spinach dhal with red lentils.
- 1 tbsp sunflower oil
- 1 tsp cumin (jeera) seeds
- 1 white onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- A 3 cm piece of ginger, peeled and chopped
- 1 tsp turmeric
- 1 tsp chilli powder, optional
- 3 medium sweet potatoes, peeled and chopped
- 1 cup (200g) red lentils
- 1 x 400g tin chopped tomatoes
- 1 litre hot water
- 150g spinach leaves, shredded
- 1 tablespoon curry powder or garam masala
- Salt and pepper, optional
- Heat the sunflower oil in a big saucepan that has a lid.
- Add the cumin seeds and cook for one minute.
- Add the chopped onion and stir well. Turn the heat down to low, put the lid on the saucepan and cook for ten minutes until the onion is soft.
- Stir every now and then.
- When the onion is soft add the chopped garlic and ginger. Stir and cook for one minute.
- Add the turmeric and chilli powder if using. Stir and cook for one minute.
- Add the lentils, the chopped sweet potato, the tinned tomatoes and the water or stock.
- Bring to the boil, stir well and reduce the heat to a simmer (low).
- Simmer for 20-30 minutes until the lentils and sweet potatoes are soft.
- Add the spinach and garam masala and heat through until the spinach has wilted.
- Serve with chapattis, other flatbreads, rice and/or other curries.