Easy Sweet Potato Dahl Recipe

This delicious sweet potato dahl is a quick, convenient and healthy vegetarian dinner idea that comes together in just over 30 minutes. It’s made using a handful of ingredients and requires minimal preparation.

*This post was created in collaboration with HelloFresh.

This sweet potato dahl is a quick and simple recipe requiring few ingredients. It comes with soft and deliciously savoury fried halloumi cheese coated in sweet mango chutney. This topping really lifts this simple dish adding not only a more interesting flavour dimension but also texture.

What is dahl

Dahl, also spelled as dhal, dal and daal, has 2 meanings. In Indian cuisine it refers to dried split pulses which do not require soaking before cooking. Dahl is also the name of soups/stews that are made using these ingredients (and often combine them with tomatoes, onion and spices).

This version of vegetarian dahl is made using red split lentils and sweet potatoes for added texture, flavour and substance.

Sweet potato dahl ingredients and substitutions

• Red split lentils.
• Sweet potato.
• Onion.
• Garlic cloves.
• Korma spice paste: use individual spices if preferred (see below).
• Vegetable stock.
• Oil: vegetable or olive.
• Mango chutney: or another sweet chutney, such as apricot or peach. Alternatively omit altogether.
• Halloumi.
• Spring onions/scallions and naan bread for serving.

Do I have to use readymade korma paste

No, you don't! If you prefer to use individual spices omit the korma paste and use ⅔ teaspoon of turmeric and cumin powders each, ½ teaspoon of ground coriander and paprika each, 1.5 tablespoon of tomato puree and 1 tablespoon of finely chopped fresh ginger. 

Can I add coconut milk

Yes, you can!

Combine 400 ml vegetable stock with 100 ml coconut milk to add more creaminess to your red lentil sweet potato dahl.

How to prepare the sweet potato

The sweet potato is roasted separately then added into the dahl. This allows it to retain its intensely sweet, delicious flavour. You can but don’t need to peel the sweet potato. 

1. Cut the sweet potato into about 2 cm cubes, place in a bowl, season and drizzle over 1 tablespoon of oil.  Give a good stir until thoroughly coated in the oil then transfer the pieces to a baking sheet lined with parchment paper spreading evenly.
2. Bake in the centre of a preheated oven at 400 F/ 200 C/ gas mark 6 for about 25 minutes until golden turning halfway through cooking. Remove from the oven and add into the dhal (once cooked).

Step-by-step recipe instructions

1.Roast the sweet potato as above.

2. While the sweet potato is in the oven make the dahl.  In a medium sized saucepan heat up 1 tablespoon of oil, add the onion and fry gently for about 4 minutes until softened stirring often. Add the korma paste and garlic, stir and fry for a minute. (If you prefer to use individual spices instead of the readymade spice paste see Ingredients above or Notes below for recommended amounts).

3. Add the stock and lentils, stir, cover and bring to the boil.

4. Lower the heat and simmer for about 15-20 minutes until the mixture thickens and the lentils are fully cooked stirring frequently.

5. Remove from the heat, adjust the seasoning if needed and stir in the roasted sweet potato cubes.

6. Once the dahl is cooked fry the halloumi in a non-stick pan in 1 tablespoon of oil until lightly browned turning often (this should take about 4 minutes).  Remove from the heat and coat in the mango chutney. Meanwhile lightly toast the naan (in a toaster, oven or dry toast in a pan) or microwave until warm.

7. Top your easy sweet potato dahl with the warm halloumi, scatter over the spring onions and serve with warm naan bread.

Serving suggestions

Serve this roast sweet potato dahl with a scatter of finely chopped spring onions, fresh coriander/cilantro or thai basil.  It is delicious with warm, lightly toasted naan bread, rice or boiled potatoes.

What other ingredients can I add

• Fresh spinach: add a handful towards the end of cooking.
• Butternut squash or carrots: halve the amount of the sweet potato.
• Leftover vegetables such as broccoli or cauliflower: heat up and stir into the dahl before serving.
• Chilli pepper for added heat.

Top tips

• You can but don’t need to peel the sweet potato.
• Use a large baking tray to make sure the sweet potato cubes are not too close together (or they won’t brown evenly).
• If using individual spices rather than readymade spice paste tweak the amounts to your taste.
• To reduce calories you can omit the mango chutney - your dish will still be delicious!
• I recommend using a non-stick pan for frying the halloumi. Fry in batches if you have to (avoid overcrowding the pan).
• Fry the halloumi once the dhal is cooked so that you can serve it hot straight from the pan.
• If your roasted sweet potato dahl becomes too thick just add a splash of water or stock to loosen the mixture.
• I recommend seasoning the dish after it’s cooked (the stock contains salt). Remember also that halloumi is very salty so you may only need to add pepper to taste.
• Best served immediately. Refrigerate leftovers (without the halloumi), once cooled, for up to 3 days.
• Freeze the dahl (without the halloumi) for up to 3 months.

Make it vegan

This lentil dahl with sweet potato is easy to veganise.  Simply omit the halloumi or use tofu instead (gently squeeze excess moisture from the tofu and wipe in paper towel before frying).

Alternatively omit the cheese (and the chutney) altogether.

Related recipes

• Easy Vegetable Curry with Paneer
• Vegan Tofu Curry with Peas
• Curried Black (Beluga) Lentils with Vegetables

Check out also these other easy meal recipe ideas!

Keep in touch!

If you make this sweet potato dahl recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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