I love nothing better than a bowl of spicy, hearty dahl and warm naan bread – comfort food at it’s best. This one has some sweet potato in it, just to sweeten things up a bit.
Recipe for sweet potato & split pea dahl:
Note: this recipe requires overnight soaking of the split peas before cooking
1 tblspn butter
1 tblspn oil
1 large red onion, diced
2-3 cloves garlic, crushed
2 tspns Garam masala
1 tspn curry powder
1 tspn ground cumin
1 tspn turmeric
1/4 tspn ground coriander
Pinch chilli flakes (to taste)
2 carrots, diced
250g yellow split peas, rinsed and drained then soaked overnight covered in water
3 cups just boiled water
400g can chopped tomatoes
1 salt reduced vegie stock cube
1 tspn raw sugar
Freshly ground sea salt & black pepper
360g orange sweet potato, peeled & diced into 2cm cubes
60g baby spinach or a handful flat leaf parsley, chopped
Greek Style Yogurt and naan, to serve
Drain then rinse split peas in a fine colander or sieve.
Add butter and oil to a large saucepan; add in onion, garlic, spices and seasoning. Gently sauté, stirring regularly, for a few minutes until spices are fragrant. Add in the carrots and turn up heat to high/medium. Sauté, stirring regularly, for 2 minutes..
Gradually pour in 2 cups of just boiled water, the tinned tomatoes, crumbled stock cube, sugar, split peas and further seasoning to taste – stir to bring up the browned bits on the base of the pan.
Bring to the boil then immediately turn down to a medium/low simmer, covered, for 40 minutes, making sure to stir regularly. Add in sweet potato and a further cup of boiled water, stirring through then cover and continue simmering for 40-50 minutes, or until split peas are tender and sweet potato is soft and dahl is thick – make sure to stir regularly as it can stick to the base of the pan at this point. If it still seems a bit thin 15 minutes or so before the end of cooking time, remove the lid and use a splatter guard to reduce it a bit (I find this depends on which types of tinned tomatoes I use – some are more liquid than others).
Season further if you think it needs it. Remove dahl from the heat and stir through baby spinach or parsley.
Serve with dollops of yoghurt and warm naan bread.
Note: dahl freezes well.