Dhal with crispy sweet potato and quick coconut chutney from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 128) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh coconut for desiccated coconut.

  • XiBon on July 21, 2022

    I love this. My go to comfort dish to share. Split red lentils cook faster and need less liquid than advertised. Dry coconut works well and kafir lime leaves are an acceptable option when I don't have curry leaves in the fridge. Normal mustard grains instead of black mustard are also perfectly fine.

  • hbakke on August 30, 2021

    Delicious! I didn't have the ingredients for the chutney, so I wasn't able to make it. There are great flavors in the dhal and the sweet potatoes added a nice texture. I would make this again and try the chutney next time.

  • raybun on October 27, 2016

    Fabulous recipe! We loved this, the child not so much. I second Lepa that there wasn't enough for leftovers as I'd been hoping. Mine took an extra 30 minutes to cook. I'll double the quantities next time for mid week lunches.

  • Lepa on August 01, 2016

    I liked this and was surprised to find that the flavors and textures went well together. I do think the texture of the spinach would have be better if it were sauteed separately and then added. This made a fairly small pot of dal. It was barely enough for the four of us and if the kids had been more enthusiastic, we wouldn't have had enough food.

  • lizwinn on December 25, 2015

    Amazing, fragrant, dimensional flavors. The soup is delicious on its own, but the addition of the crisp,crouton-like sweet potato cubes, and the stunning chutney with its slightly bitter crunch of toasted black mustard seeds is divine. A real keeper.

  • VintageMacaroon on March 07, 2015

    The dhal is gorgeously rich with the coconut milk, great on its own but it takes it to another level when you make the effort to do the sweet potatoes and coconut chutney. Love it!

  • MelMM on January 06, 2015

    This was a really nice dish. I'd classify it as a soup, although a hearty, thick one. The sweet potatoes act as croutons and add texture. With the red lentils, spinach, sweet potatoes, and coconut, this is really a meal in a bowl. Very satisfying.

  • lilham on December 15, 2014

    I used desiccated coconut and forgot about the spinach. It took about 45-60min from start to serving, which is longer than the 30min I was originally expecting. (Somehow, I thought I could finish the dhal while the sweet potato was cooking). I served it with shop bought plain naan. The finishing dish was delicious, one of the best curries I've made. Mr lilham actually said this is the best dish he's eaten for a while.

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