Masoor Dhal & Roasted Sweet Potato

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Follow the recipe and instructions below and please upload a photo of your completed dish to enjoy!​

Your Chef:

Nitisha Patel

Sweet potato roasted in a jewel like blend of punchy spices which is then submerged in a hearty flavoursome fried onion and tomato based masoor dhal. With cumin seeds, mustard seeds and curry leaves packing a pungent punch, the garam masala spice beautifully rounds off this dish with a final boost of warming spices.

Preparation Time

15 mins


40 mins

No. of Servings





Masoor Dhal Base:

  • 2 tbsp vegetable oil
  • 2 cardamom pods
  • 1 inch cassia/ cinnamon stick
  • ½ tsp cumin seeds
  • 10-15 curry leaves
  • 1 onion (medium chopped)
  • 1 tbsp fresh grated ginger
  • 2 cloves of garlic grated
  • 2 tomatoes (roughly chopped)
  • 200g split red lentils (Masoor dhal)
  • 1L boiling water
  • 5-6 sturdy stems fresh coriander (roughly chopped)

Roasted Sweet Potato:

  • 2 tbsp vegetable oil
  • 1 sweet potato (peeled and chopped into 1 inch chunks)


Masoor Dhal Base:

  • ½ tsp salt
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ¼ tsp Kashmiri chilli powder
  • ½ tsp garam masala

Roasted Sweet Potato:

  • ¼ tsp sea salt flakes
  • ¼ tsp red chilli flakes
  • ¼ tsp coarse cracked black pepper

Equipment List

  • 1 x sharp chefs chopping knife
  • 1 x chopping board
  • 1 x colander
  • 1 x mixing bowl
  • 1 x large spoon
  • 1 x roasting tray
  • 1 x saucepan
  • 1 x spatula
  • 1 x serving bowl

Recipe Notes:

The Cooking:


Start by preparing the roasted sweet potato garnish. Preheat your oven to 160°C. In tray, place the peeled and chopped sweet potato, the sea salt, the red chilli flakes, the coarse cracked black pepper and the vegetable oil.Toss the sweet potato in the oil and spices so that the chunks are evenly coated. Place theroasting tray in the hot oven and allow to roast for 30 minutes until roastedand soft. Check on the tray every 10 minutes.


Whilst the potatoes are roasting, prepare the Masoor dhal. In a saucepan, heat the 2 tbsp of vegetable oil. Into the hot oil add the cloves, the cardamom pods, and the cinnamon/ cassia stick. Let the whole spices fry and release their natural aromas into the hot oil for 20 seconds.


Next add in the cumin and mustard seeds and allow to fry until the seeds have sizzled and popped. Into the spiced oil, add in the fresh curry leaves and gently shake the pan around to ensure all of the ingredients have been evenly distributed in the hot oil.


Gently add in the medium chopped onion and salt. Fry the onions in the spiced oil for 7-8 minutes along with the ½ tsp of salt or until the onions are soft and lightly brown. Once the onions have softened and are no longer crunchy, add in the grated ginger and garlic fry along with the onions for 1 minute. Mix well to distribute the strands of grated ginger and garlic.


Next, to the fried onion base add the powdered spices; the turmeric, cumin, coriander and Kashmiri red chilli powder, mix well to coat the onions with the spices and then add in the chopped tomatoes.


Fry the tomatoes with the spices for 2 minutes, then add in the split red lentils (Masoor dhal)and mix well into the spiced onion and tomato mixture for 1 minute. Carefully pour in the 1L of boiling water and allow the mixture to simmer for 20 minutes on a medium heat or until the lentils have softened to the extent where they are mushy and falling apart.


Once the lentils are cooked and the dhal has thickened and reduced, stir in the sweet potato, sprinkle in the garam masala and chopped coriander and stir in well.
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