Spinach Sweet Potato Dal
A scintillating and nourishing Spinach Sweet Potato Dal that is vegan, vegetarian, gluten-free and can be made in one-pot.
In this recipe, we start by infusing EVOO and butter/ghee with whole Indian spices. Then adding small diced Sweet Potatoes with a wholesome combination of Red Lentils and Yellow Moong Dal. The flavours marry each other magnificently. We finally garnish with fresh Cilantro, serve on a bed of Basmati rice with of course a wedge of lime. The perfect combination of savoury, spice, a hint sweet and zest!
This comforting bowl of dal can always soothe any soul and every tastebud!
Spinach Sweet Potato Dal
Servings: 4-5 individual portion sizes
Prep Time: 10 minutes
Cook Time: 20 - 30 minutes
Total Time: 30 - 40 minutes
Ingredients & Utensils
Large Non-stick Cooking Pot with a Lid/Dutch Oven
Silicone/Wooden Spatula
1/2 cup Red Lentils (Masoor Dal)
1/4 cup Yellow Moong Dal
4 cups Water
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Unsalted Butter/Ghee
1 Teaspoon Mustard Seeds
1 Teaspoon Cumin Seeds (Jeera)
1 Teaspoon Asafoetida (optional, but has many Ayurvedic benefits such as helping with digestion)
1-cm wide Ginger, minced
2 Garlic Cloves, minced
2-3 Green/Red Thai Chili Peppers (adjust as per your spice preference)
1 Large White Onion, diced into small cubes
1 Teaspoon Salt (adjust as per your taste)
1 Teaspoon Turmeric Powder
1 Teaspoon Red Chili Powder
1/2 Teaspoon Coriander Powder (optional but it gives this dish a slight and nice tang flavour!)
2 Sweet Potatoes, cut into small cubes with the skin
3-4 cups of Spinach
Garnish: Roughly Chopped Cilantro/Parsely/Coriander leaves
Let's Get Cooking
1. Rinse and drain the Red Red Lentils (Masoor Dal) and Yellow Moong Dal, for about 3-4 times. This will help with the absorption of the nutrients from the lentils in our body and will cut down the cooking time! Once rinsed for the 3rd or 4th time, set this aside.
2. In a Large Non-stick Cooking Pot/Dutch Oven, add the Extra Virgin Olive Oil, Unsalted Butter/Ghee, Mustard Seeds, Cumin Seeds (Jeera) and Asafoetida. The Asafoetida is optional, but has many Ayurvedic benefits such as helping with digestion!
3. Turn on the stovetop to a low setting. Once the Mustard Seeds pop, add the minced Ginger and Garlic, Green/Red Thai Chili Peppers, and White Onion. You can substitue the Ginger and Garlic for store-bought Ginger-Garlic Paste! Also, adjust the quantity of Thai Chili Peppers to your spice preference!
4. Combine the aromatics with the whole spices and now add the Salt. Continue to saute until the White Onions become transluscent, in colour. Keep the stovetop at a medium setting.
5. Add the and Sweet Potatoes, Turmeric Powder, Chili Powder and the optional Coriander Powder. Saute for 2 minutes then cover with a lid. Increase the stove-top to a medium-high setting and let this cook in the steam for another 2 minutes. Uncover the pot, and saute the mixture.
6. Add the rinsed Red Lentils (Masoor Dal) and Yellow Moong Dal into the pot; along with, 4 cups of water. Stir all of the ingredients, cover the pot with a lid and increase the stove-top to a high setting. While the lentils are cooking, you will notice foam appearing on the top layer. This is completley normal. However, remember to stir all the ingredients every 3-5 minutes.
7. After about 12-15 minutes check to see if your lentils are thoroughly cooked. You can either squish a small lentil grain in between your fingers or with the back of your spatula. If it squishes, then it is cooked! :D
8. Now add the Spinach and combine. At this point, do a taste test! Tasting your homemade dal is the best to ensure that it has the right amount of salt, spice or tang to your taste preference!
9. Garnish your homemade Spinach Sweet Potato Dal with some roughly chopped Parsely/Cilantro/Coriander leaves, serve on a bed of some basmati rice with a wedge of lime!
Notes
1. Substitute the ingredients to your dietary preferences.
2. Variations: This recipe can also be prepared in the Instant Pot
3. Storage: Store in tupperware/glass container either in the Fridge for up to 2 weeks or batch meal-prep and store in the Freezer for upto 1 month! This is why dal is a staple meal in the CTD headquarters :P
DID YOU TRY THIS RECIPE?
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Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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