Sweet Potato Dahl

Ready in just one hour, my sweet potato dal recipe is a quick and easy one-pot meal, perfect for lunch or dinner. I make it with warm Indian spices, kale, sweet potatoes, and yellow split peas. This dal is also vegan, gluten-free, and packed with flavor.

Dahl (or dal / daal) is a staple in Indian cuisine, and has always been a favorite dish of mine! There’s something about the warmth of the spices that’s so comforting to me, making this delicious meal a go-to any time of year.

For this sweet potato dahl recipe, I wanted to transform traditional dahl, which is simply lentils cooked with spices, and make it a bit heartier. This veggie dahl combines lentils and sweet potatoes with other spices for a wholesome, flavorful meal the whole family can enjoy.

This simple recipe is perfect for busy weeknights when I’m short on time but want a nourishing and comforting meal. I can also make it ahead for meal prep or when hosting a dinner. For a smoother option with similar Indian flavors, I also love making my curried cauliflower soup and this red lentil dahl.

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🥘 Ingredients

I can find all the ingredients at my local grocery store or an Indian store. These are what I need for this recipe:

Vegetables: This healthy sweet potato dal combines chopped onion, sweet potato, and kale into a hearty, nourishing dish.

Spices: I use Indian spices like cumin seeds, ground cumin, black mustard seeds, curry powder, salt, and cayenne pepper.

Olive Oil: I use olive oil to sauté the vegetables and bring out the flavors of the spices.

Fresh Ginger & Garlic: Minced ginger and garlic add a fragrant depth that elevates the dish.

Yellow Split Peas: The main ingredient and star of this recipe, yellow split peas (or chana dal) provide a creamy texture and protein-packed base.

Substitutions

Vegetables: I like to switch up the veggies or add my favorites. Butternut squash, pumpkin, corn, carrots, green chili, or fresh tomatoes all work well. If I don’t have red onion, I use yellow onion instead.

Spices: I experiment with different spices, like garam masala, ground coriander, black pepper, fennel seeds, red pepper flakes, or a dash of red curry paste. Sometimes I add fresh coriander, curry leaves, or spring onions instead of ginger and garlic.

Oil: I use avocado oil or coconut oil as a substitute for olive oil if I prefer.

Lentils: I can swap in any type of lentil, such as red or green lentils. Chickpeas or black-eyed peas also work, though cooking times will vary depending on the choice.

🔪 How To Make

The process of making dahl is easy and smooth! Here is how I make this vegan sweet potato dahl:

Prep Ingredients: I wash the yellow split peas thoroughly and chop the onions and sweet potatoes into small pieces.

Sauté Spices: I heat a large pot over medium-high heat and add the olive oil. I pour in the cumin seeds and mustard seeds, letting them cook for a few seconds until they start to pop. As soon as they pop, I add finely minced garlic and ginger, onions, and cumin powder, cooking everything for a few minutes until fragrant.

Add Rest Of Ingredients: I add the sweet potatoes, water, split peas, and 2 tablespoons of curry powder, then stir everything well to combine.

Cook: If I’m using a pressure cooker, I seal it and bring it up to high pressure, cooking for 8 minutes before letting the pressure release naturally. If I’m cooking in a regular pot, I cover it and simmer gently until the split peas are tender and starting to break down, about an hour. I stir regularly to prevent the peas from sticking and add a little water if needed.

Add Kale and More Spices: While the soup is cooking, I wash the kale and remove the tough central rib, then chop the leaves coarsely. Once the split peas are cooked, I add the kale to the pot and season with salt, cayenne pepper, and an extra 2 tablespoons of curry powder (using less if I prefer a milder spice). I add more water if the soup is too thick and then cover the pot.

Serve: I serve this dal warm, either with brown rice, naan, whole wheat tortillas, or simply on its own.

📖 Variations

Here are a few easy ways I like to switch things up and customize this dal.

Roasted Sweet Potato Dahl: I dice the sweet potatoes and spread them on a baking tray, then roast at 400°F until soft and lightly browned. I add the roasted cubes to the dal and continue with the recipe.

Spinach Lentil Dahl: I swap the kale for baby spinach in this vegan dal. It has a similar flavor with a softer texture that some people prefer.

Make It Creamy: I give this vegan dal a creamy twist by adding a can of coconut milk, replacing some of the water. It makes the dal rich and comforting without losing its plant-based goodness.

🍽 Serving Suggestions

This easy sweet potato dal is a complete meal on its own, but I also like serving it with different toppings or alongside other dishes. With sides, I love pairing it with healthy Indian fried rice or serving it with traditional Indian samosas filled with curried vegetables.

While dal with kale and sweet potatoes is already very veggie-forward, I still like adding more vegetables on the side. I often serve it with Indian cabbage with peas or other Indian vegetables.

🧊 Storage Directions

Refrigerating: I let leftovers cool before transferring them to an airtight container and storing them in the refrigerator. They keep well for 4 to 5 days.

Freezing: I also freeze this sweet potato dal in freezer-safe, airtight containers. It keeps well in the freezer for 2 to 3 months.

Reheating: When I’m ready to reheat, I let it thaw in the refrigerator overnight, then bring the dal to a gentle simmer in a large pan before serving.

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5 from 11 votes

Sweet Potato Dahl

Ready in just one hour, my sweet potato dal recipe is a quick and easy one-pot meal, perfect for lunch or dinner. I make it with warm Indian spices, kale, sweet potatoes, and yellow split peas. This dal is also vegan, gluten-free, and packed with flavor.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Indian, Vegan

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: 8 servings

Calories: 311kcal

Author: Anjali Shah

Ingredients

• ▢ 2 red onions chopped
• ▢ 1½ tsp cumin seeds
• ▢ 1 tsp ground cumin
• ▢ 1 tsp black mustard seeds
• ▢ 1 tbsp olive oil
• ▢ 1-2 tbsp finely minced fresh ginger
• ▢ 5 cloves finely minced garlic
• ▢ 2 medium sweet potatoes peeled and cut into 1-inch cubes
• ▢ 8 cups water
• ▢ 3 cups dried yellow split peas picked over and rinsed (this is chana dal in the Indian store)
• ▢ 3-4 tbsp curry powder or less/more to taste
• ▢ 2 tsp salt more or less to taste
• ▢ ¼ tsp cayenne pepper optional
• ▢ 1 bunch kale, chopped about 4-6 cups chopped

Instructions

• ▢
  Wash the yellow split peas thoroughly, and chop up the onions and sweet potatoes
• ▢
  Heat a large pot over medium high heat and add in the canola oil. Pour the cumin seeds and mustard seeds into the oil, let them cook for a few seconds until they start to pop. As soon as they begin to pop, add the onions, ginger, garlic and cumin powder, cook for a few minutes.
• ▢
  Add the sweet potatoes, water, split peas, and 2 Tbsp curry powder. Stir well.
• ▢
  If using an Instant Pot, seal the Instant Pot and bring it up to high pressure. Cook at high pressure for 8 minutes; then natural release. If you’re cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don’t stick to the bottom of the pan, and add water if necessary.
• ▢
  While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely.
• ▢
  When the split peas are cooked, add the kale to the pot. Season with salt, cayenne pepper, and additional 2 Tbsp curry powder (use less spice if you don’t like things too spicy) and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat for 10 minutes.

Notes

• My #1 Secret Tip for this recipe is to add the kale last. I wait until the end of cooking to prevent it from becoming mushy. For kale that keeps a bit of crunch, I cover the pot and let it sit for 5 to 10 minutes, allowing it to cook in the residual heat. For a more tender texture, I return the pot to low heat for about 10 minutes.
• Cooking Methods: Whether I make this lentil and sweet potato dal on the stovetop or in a pressure cooker, the results turn out similarly. I use whichever method works best for my schedule.
• For Young Kids: I omit the cayenne and reduce the other spices to make the dal more kid-friendly and easier for little ones to enjoy.
• Extra Flavor: While this dal is already full of flavor, I sometimes use vegetable stock or broth instead of water to boost the taste even more.

Adapted from Fat Free Vegan Kitchen

Nutrition

Calories: 311kcal | Carbohydrates: 54.5g | Protein: 17.1g | Fat: 5.2g | Saturated Fat: 0.3g | Sodium: 619mg | Potassium: 251.7mg | Fiber: 11.6g | Sugar: 9.9g