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  • Writer's pictureDavid

Sweet Potato Dal

Sikh cooking is tasty and healthy - this is a take on a classic Dal

This is a lovely dish, suitable for vegetarians and vegans - I've used a lamb stock cube, but a vegetable one will do just as well. The recipe calls for fresh coriander - all I had left was some parsley. It obviously has a different taste, but really the dash of colour is the most pleasing effect



1/2 sweet potato

1/2 onion




red lentils

garam masala

ground cumin

ground coriander

fresh coriander*

yoghurt to dress (could be a vegan yoghurt)


Watch the video


  • Soak the lentils. Wash them and drain them

  • Peel and grate the sweet potato

  • Peel and grate the ginger

  • Chop up the onion, garlic and chilli

  • Heat oil in a frying pan and add the sweet potato

  • Add the spices, garlic, ginger, onion and chilli

  • Stir through

  • Add some hot water

  • When the water has cooked down, add the lentils and stir through

  • Add a stock cube of your choice and add a good 150ml of hot water

  • Stir through and simmer for one-and-a-half hours - keep your eye on it and add more water if needed

  • Add coarsely chopped coriander and cook for a further 30 minutes

  • Serve with a spoonful of yoghurt dusted with turmeric, and naan bread, chapati or roti

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