Tamarind, Spinach & Sweet Potato Dahl with Chopped Tomato & Onion Salad

December 23, 2020

Tamarind, Spinach & Sweet Potato Dahl with Chopped Tomato & Onion Salad


I absolutely love a Dahl and this nourishing spinach and sweet potato version will not disappoint.  Sweet Potatoes are rich in vitamin C & E both crucial to keep skin healthy. Red lentils are loaded with essential proteins and nutrients that help leave the skin glowing and supple. 

Dahl Ingredients 

1 tbsp sesame oil
1 red onion, finely chopped
1 garlic clove, crushed
Thumb-sized piece ginger peeled and finely chopped
1 red chilli finely chopped – save 1 tbsp to sprinkle when serving
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
3 Sweet potatoes cut into even chunks
250g red split lentils
800ml vegetable stock
80g bag of spinach
1-1.5 tbsp Tamarind Paste
Bunch of spring onions
Chopped Thai Basil to serve

Chopped Salad

  • 1 small onion finely sliced
  • 10 cherry tomatoes cut into four 
  • 1 large cucumber chopped small
  • ½ green chilli finely chopped (you may need more if you like spice!)
  • ¼ cup chopped coriander
  • ¼ cup chopped mint
  • 1 tsp Chaat Masala
  • Sea Salt
  • Juice of 1 lime

Heat the oil in a heavy based pan with tight fitting lid. Add the onions and cook over a low heat until soft, about 5mins. 

Add the garlic, ginger and chilli and cook for another minute. Then add the spices and cook for a further minute.

Turn up the heat slightly and add the sweet potato stirring thoroughly so the spices are covering them well. 

Tip the lentils into the pan and stir in the stock. Bring to the boil, reduce the heat, cover and cook for approximately 20mins or until the lentils are tender and the potatoes are still holding their shape. 

N.B. Do keep stirring the lentils  to ensure they are not sticking to the base of the pan and add more water/stock if it needs it.

While the dahl is cooking make the salad.  Chop all the vegetables and transfer into a bowl with the herbs, sea salt, chaat masala and lemon juice

Just before serving, stir in the tamarind paste, spinach and wilt.

When ready to serve add the spring onions and Thai basil.