Sweet potato dhal with coconut from Dinner: Changing the Game (page 235) by Melissa Clark

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

Accompaniments: Quick-roasted broccoli; Quick-roasted cauliflower

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

  • bfish on January 06, 2026

    Graded on a curve for Clark’s other lentil soups and stews, this one is just alright.

  • EmilyinSF on February 17, 2019

    I loved this. I subbed red lentils for the split peas, and the result was smooth and very good.

  • Emily Hope on January 26, 2018

    This dhal was totally delicious--loved the flavor that the sweet potatoes added. Not a huge amount of work for the result. We used yogurt instead of coconut cream and it worked well. My only problem was that I used the Instant Pot and there was too much liquid -- I needed to cook it down for a good 20 minutes after taking off the lid. Next time I'll try reducing the water by a cup to see if that works.

  • paulabee on June 01, 2017

    I loved this recipe- the sweet potatoes cooked down to basically melt into the dhal. I didn't use the coconut cream, but served with a dollop of plain greek yogurt and the toasted dried coconut. Will absolutely make this again. This is the second of Melissa Clark's dhals that I've made and this was the clear winner so far. As others noted, this does make a ton of food, so be prepared to freeze a few portions + have leftovers.

  • TrishaCP on May 19, 2017

    We made a half recipe for two of us- we thought it was very good but it made plenty and we have loads left over. The yellow split pea aroma is never my favorite, but once the wonderful smells of coconut kicked in, all was good. I would probably throw some garlic into the tarka the next time though.

  • clcorbi on April 28, 2017

    This was just okay. I think I prefer red lentil-based dahls, or maybe it was just this recipe--either way, the split peas had an almost dirt-like scent the whole time they simmered, and it was off-putting. I would suggest making a half-recipe of this unless you have an army to feed--it makes a TON of food.

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