Masala Dahl with Sweet Potato

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recipe by Octopus Publishing

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon
based on 1 ratings

Save on the washing up and try this fragrant, richly spiced sweet potato curry. Serve with naan to scoop up this tasty one-pot-wonder.

recipe updated Jun 8, 2020


  • Yellow split peas icon
    Yellow split peas
    250g (about 1¼ cups)
  • Sweet potato icon
    Sweet potato
    500g (about 2¾)
  • Spinach icon
    200g (about 6½ cups)
  • Vegetable oil icon
    Vegetable oil
    3 tbsp (44ml)
  • Onion icon
    2 (280g)
  • Garlic clove icon
    Garlic clove
  • Chili flakes icon
    Chili flakes
    about ½ tsp (0g)
  • Ginger icon
    2¼ tsp
  • Garam masala icon
    Garam masala
    2 tsp (4g)
  • Ground turmeric icon
    Ground turmeric
    about ½ tsp (1g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    200g (about ¾ cup)
  • Vegetable stock icon
    Vegetable stock
    1 liter (1000ml)
  • Salt icon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Saucepan

Step preview

  1. Add vegetable oil to a clean saucepan
  2. Heat
  3. Add onion to the saucepan
  4. Fry - 5 min
  5. Add garlic clove, chili flakes, ginger, garam masala and ground turmeric to the saucepan
  6. Cook - 2 min
  7. Add yellow split peas, canned chopped tomatoes and vegetable stock to the saucepan
  8. Boil
  9. Simmer gently - 20 min
  10. Add vegetable stock to the saucepan bit by bit
  11. Stir sweet potato into the saucepan
  12. Cook until tender - 20 min
  13. Add spinach to the saucepan
  14. Stir
  15. Season with salt to taste
  16. Serve
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