Lentil Dal with Sweet Potatoes Recipe
Soulful, Comforting Red Lentil Dal with Sweet Potatoes and a flavorful tempering oil. A quick 30 minute meal that is simple to make and full of fragrant Indian spices. Vegan!
How to Make the Best Lentil Dal with Sweet Potatoes
This comforting Lentil Dal with Sweet Potatoes is the ultimate weeknight dinner that feels far more special than the 30 minutes it takes to prepare. The combination of red lentils and sweet potatoes creates a hearty, satisfying dish packed with plant-based protein and fiber, while the aromatic blend of cumin, mustard seeds, garam masala, and fresh ginger fills your kitchen with the most incredible fragrance.
What sets this dal apart is the tempering oil—a quick sizzle of whole spices in hot ghee that gets drizzled over the finished dish. This traditional Indian technique, called tadka or chaunk, transforms a simple lentil stew into something truly restaurant-worthy. The curry leaves, if you can find them at an Indian grocery store, add an unmistakable depth of flavor that’s absolutely worth seeking out.
Serve this warming dal over fluffy basmati rice or with warm naan bread for scooping. It’s naturally vegan (just use coconut oil and maple syrup), incredibly nutritious, and the leftovers reheat beautifully for lunch the next day. This is comfort food at its finest.
Lentil Dal with Sweet Potatoes
Soulful, Comforting Red Lentil Dal with Sweet Potatoes and a flavorful tempering oil. A quick 30 minute meal that is simple to make and full of fragrant Indian spices. Vegan!
Ingredients
Dal Base
Tempering Oil
Garnish
Instructions
Prepare the Dal
- Rinse lentils and soak in 3 cups hot water in a bowl.
- In a large heavy bottom pot or Dutch oven, heat ghee over medium heat.
- Add whole seeds—cumin, fennel, and mustard seeds—and sauté until they begin to sizzle.
- Add onion and sauté for 2-3 minutes, stirring, then add ginger and garlic, and sauté until tender and golden, about 5 minutes.
- Add fenugreek, bay leaves, garam masala, fresh chilies, tomatoes, and salt. Sauté 3-4 minutes until they start breaking down.
- Add the sweet potatoes, lentils and hot water, along with honey. Give a stir, bring to boil, cover, and turn heat down. Let gently simmer about 10-15 minutes, or until lentils are tender.
- After 15 minutes, uncover and check consistency. If watery, continue to simmer uncovered until it reduces and becomes thicker. Adjust salt to taste.
Make the Tempering Oil
- Heat oil or ghee over medium-high heat in a small pan.
- Add seeds and curry leaves and swirl or stir until you hear popping, about 30-45 seconds.
- Turn heat off and spoon the tempering oil over the dal after plating.
Serve
- Serve with toasted naan bread or basmati rice, garnishing with cilantro and flaked coconut.
Notes
- You can roast the sweet potato separately for a different texture instead of cooking it with the dal.
- Other veggies that work well include cauliflower, green peas, spinach, kale, or carrots.
- Curry leaves in the tempering oil add an extra layer of authentic flavor—highly recommended if you can find them.
