About this recipe:This is a hearty soup of dhal and sweet potatoes. Adjust the seasoning as you like with the chillies and garnish with your choice of fresh coriander or spring onions.
10 oz toor dhal (yellow pigeon peas)
600ml (1 pint) water
1/4 teaspoon ground turmeric
1 sweet potato, peeled and cut into cubes
2 tablespoons vegetable oil, divided
1 onion, finely chopped
1 tomato, finely chopped
3 fresh green chillies, seeded and minced (or to taste)
salt and freshly ground black pepper to taste
chopped fresh coriander, for garnish
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Rinse dhal under running water; drain. Place dhal, water and turmeric in a medium pot, and bring to the boil. Cover, reduce heat, and cook until dhal is tender, about 30 minutes.
Meanwhile, place cubed sweet potato in a steamer over 2.5cm (1 in) of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of the pieces). Once tender, mash sweet potato and dhal together; set aside.
Heat the oil in a frying pan over medium heat, and cook the onion until lightly browned. Stir in tomato, chillies, salt and pepper, and continue cooking another 3 to 5 minutes. Place lentils, vegetables and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency. Serve warm with coriander or spring onions.
Toor dhal, the most widely used dhal in India, will be available in your local Asian shop, or via the Internet. You could, however, substitute yellow split peas in a pinch.