Sweet Potato and Green Lentil Dal

A cozy, nourishing Winter warmer!


Serves 6-8

Prep time: 10 minutes

Cook time: 20-40 minutes



1/4 cup ghee or olive oil
1 onion chopped
1 garlic clove chopped
1 tablespoon grated ginger
10 x curry leaves
2 teaspoon mustard seeds
4 teaspoon balancing spice blend / curry spice blend
2 cups green lentils
500gm sweet potato, peeled and diced
1 x 700ml jar passata
700ml water

Finish with:

3 teaspoons salt
2 teaspoons massel stock powder
1/2 bunch washed and chopped coriander, juice of 2 limes

Optional extras:

Steamed rice
Natural Yoghurt



  1. Wash and soak lentils.
  2. Put some rice on to cook if you are eating your dal with it.
  3. Chop your onion, garlic and sweet potatoes.
  4. Heat a medium to large sized saucepan, add oil or ghee and fry off mustard seeds until they start to pop. Add onion, garlic, ginger and curry leaves. Fry on a medium to low heat for a few minutes.
  5. Strain and rinse lentils, then add to the pot.
  6. Stir in passata, water, spice blend, and sweet potatoes.
  7. If using an electric pressure cooker, cook on high pressure for 16 minutes. For stove top, cook on a gentle simmer, covered, until lentils are tender, monitor water levels and add a little water if it is looking too dry. This could take 25-35 minutes.
  8. To finish, stir through 3 teaspoons salt and 2 teaspoons stock powder.
  9. Top with fresh lime, yoghurt and coriander leaves, serve with steamed rice if you wish.


By Louise
@prasadam_eats on Instagram