Dhal Sweet Potato Soup

    Dhal Sweet Potato Soup


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    About this recipe: This is a hearty soup of dal and sweet potatoes. Adjust the seasoning as you like with the chillies and garnish with your choice of fresh coriander or green onions.

    Serves: 6 

    • 285 gms toor dhal
    • 600ml water
    • 1/4 teaspoon ground haldi
    • 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

    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 boil. Cover, reduce heat, and cook until dal 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 dal 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 green onions.


    You can use Toor dal, which is the most widely used dal in the country. You could, also substitute chane ki daal (yellow split peas) in a pinch.

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