Dhal and sweet potato soup

    Dhal and sweet potato soup

    (41)
    82saves
    1hr20min


    43 people made this

    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.

    Ingredients
    Serves: 6 

    • 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

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. 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.
    2. 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.
    3. 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.

    Tip:

    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.

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    Reviews & ratings
    Average global rating:
    (41)

    Reviews in English (42)

    by
    22

    Though this takes several steps, the results are well worth it. We actually completed the recipe in less than an hour, and used a hand-blender instead of mashing the sweet potatoes & lentils. The flavors are perfect together-hearty, nutritious and spicy(but not too). One of the most delicious soups we have made from an allrecipes.com recipe. Thanks!  -  20 Oct 2004  (Review from Allrecipes US | Canada)

    by
    10

    I used a can of diced tomatoes with jalepeno peppers since I didn't have either ingredient and this worked out well. I also sauteed some garlic and ginger with the onions and added extra black and cayenne pepper. I blended all of the ingredients using an immersion blender (which is the best investment if you like to make soups and smoothies). Soup turned out wonderfully!  -  27 Mar 2008  (Review from Allrecipes US | Canada)

    by
    9

    The taste is great! I used yellow split peas for lack of yellow lentils, and that may be why I needed extra liquid in this! I'll be making this again!  -  13 Jan 2011  (Review from Allrecipes US | Canada)

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