This article was written for Annabel & Grace, which is now part of Rest Less.
Baked Dhal with Tamarind Glazed Sweet PotatoesCourse: Mains, VegetarianCuisine: IndianDifficulty: Easy
This plant-based recipe is easy to prepare and delicious to eat especially if, like our family, you like sweet potatoes. It is only mild heat.
250g split red lentils
2 tbspn oil
1 onion, peeled and finely chopped
2 pieces of ginger, peeled and finely chopped
2 tspn cumin
10 cardamon pods
1 tspn ground turmeric
a couple of pinches dried chilli flakes
1 tin chopped tomatoes
650 ml hot vegetable stock
400ml tin coconut milk
750g sweet potato
3 tbspn tamarind paste
Juice of 2 limes
400g tenderstem broccoli to serve
Salt & Pepper
- Preheat the oven to 200℃/180℃ fab/Gas 6. Wash the lentils in cold water, until the water is no longer milky, then leave to drain.
- Warm the oil in a wide, shallow ovenproof pan over medium heat, add the chopped onion and cook until it is soft and pale gold, so about 10 minutes. Stir in the ginger and garlic into the onion and add the cumin. Continue cooking for 2-3 minutes.
- Meanwhile, crack open the cardamom pods, take out the seeds, grind to a coarse powder, then stir into the onion together with the turmeric and chilli flakes. Add a good grind of black pepper and half a teaspoon of salt, stirring for a minute or two.
- Add the tomatoes, lentils, stock and coconut milk then bring to a simmer for a few minutes until everything has come together. You don’t need to cook the lentils here’s, as they will cook under the sweet potato in the oven.
- While the lentils simmer, cut the sweet potatoes into long slices about 5mm in thickness. Season them with salt and pepper, then place on top of the lentils to form a lid (don’t worry if the first few sink), brush the top with the tamarind paste and put them into the oven to bake for 30-40 minutes until the lentils are tender and have thickened and the sweet potatoes are crispy. Finish with a squeeze of lime over the top.
- Steam or boil the broccoli to serve alongside.
- To purchase Anna Jones’ recipe book ONE Pot, Pan, Planet click HERE.