Creamy red lentils simmered in coconut milk carry warm turmeric and cumin notes. Chunks of turmeric-roasted sweet potato add a caramelized sweetness and soft bite. The texture is velvety with a few tender lentil pearls and crisped edges on the potatoes. Serve steaming with basmati rice or warm flatbreads for a cosy weeknight dinner.
Ingredients
- Red split lentils (masoor dal) (1 1/2 cups / 300 g), rinsed
- Sweet potatoes, peeled and cut into 1-inch cubes (2 cups / about 450 g)
- Full-fat coconut milk (1 can, 14 oz / 400 ml)
- Vegetable broth or water (2 1/2 cups / 600 ml)
- Yellow onion, finely chopped (1 medium)
- Garlic cloves, minced (3)
- Fresh ginger, grated (1 tbsp)
- Turmeric powder (2 tsp total; 1 tsp for potatoes + 1 tsp for stew)
- Ground cumin (1 tsp)
- Ground coriander (1 tsp)
- Mustard seeds (1/2 tsp)
- Red pepper flakes or chopped fresh chili (1/4 tsp, optional)
- Olive oil or coconut oil (2 tbsp)
- Fresh lime juice (1 tbsp)
- Fresh cilantro, chopped (1/4 cup)
- Salt (1 to 1 1/2 tsp) and black pepper to taste
- Cooked basmati rice or warm flatbreads, for serving
Instructions
- Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp oil, 1 tsp turmeric, 1/2 tsp salt and a pinch of black pepper. Spread on a baking sheet and roast 25–30 minutes, turning once, until golden at the edges and tender.
- While the potatoes roast, heat the remaining 1 tbsp oil in a medium pot over medium heat. Add mustard seeds and let them pop for 20–30 seconds, then add the chopped onion. Sauté until soft and translucent, about 6–8 minutes.
- Add the garlic and ginger and cook 1 minute until fragrant. Stir in the remaining 1 tsp turmeric, cumin and coriander; cook 30–60 seconds to bloom the spices.
- Add the rinsed lentils, coconut milk and vegetable broth. Bring to a gentle boil, then reduce to a simmer. Partially cover and cook 15–20 minutes, stirring occasionally, until the lentils are soft and beginning to break down.
- If you prefer a creamier texture, press a wooden spoon against the side of the pot or pulse briefly with an immersion blender—leave some whole lentils for body.
- Stir in lime juice, chopped cilantro and red pepper flakes if using. Gently fold in the roasted sweet potato cubes, keeping some whole for contrast. Taste and adjust salt and lime as needed.
- Spoon the dahl over rice or serve with flatbreads. Finish with extra cilantro and a squeeze of lime for brightness.
Tips or Variations
- For extra smokiness, roast a halved tomato alongside the sweet potatoes and stir into the dahl before serving.
- Swap sweet potato for butternut squash or pumpkin in the same roast-and-fold method for seasonal variation.