Indian dhal with chard and sweet potatoes

In this Indian dhal recipe the lentils are cooked together with chard and orange sweet potatoes. Lentils are the main ingredient of this traditional dish that can be found in virtually any household in India and Pakistan. 

If you visit any Indian restaurant you can be sure that you will find a dhal recipe on their menu. Apart from being very tasty and healthy these Indian lentil stew is as well a very low cost meal which makes it accessible to the people from all walks of life. Many recipes will require to cook the lentils until they have completely lost their shape and can easily be blended into a smooth and thick soup. In this recipe however all the vegetable ingredients are intended to keep their shape as you can see in the picture above.

This recipe was inspired by “ Sophie Godwin. You can find the link to her recipe here

Indian dhal with chard and sweet potato

Ingredients  for Dhal with chard and sweet potatoIngredients for Dhal with chard and sweet potato
  • 2 tbsp peanut oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tsp. ground ginger
  • 5 dried curry leaves
  • 1/2 red chili, finely chopped
  • 4 cups of water
  • hand full of cherry tomatoes halved
  • 2 tsp. ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp. salt (or to taste)
  • 1 vegetable stock cube
  • 1 tsp. garum / garam Marsala
  • 300 gram / 10.5 oz sweet potatoes, diced
  • 250 gram brown lentils, soaked over night
  • 100 gram baby chard (or spinach)


  • Place a large pot with a lid on the stove and heat up the oil over medium heat
  • Add onions and braise them for 7 to 8 minutes, stirring them regularly till they are starting to brown.
  • Add garlic and chili, mix well and cook for 2 to 3 minutes
  • Add water and bring dhal back to the boil
  • Reduce the heat, and add ginger, vegetable stock, curry leaves, cumin, turmeric and salt, mix with the other ingredients, cover with the lid and let all simmer gently for 2 to 3 minutes.

  • Now add the cubed sweet potatoes and cherry tomatoes. Stir all ingredients well, cover the pot with lid and let all simmer for 25 minutes
  •  The sweet potatoes should be cooked now, add the garum Marsala and spinach, mix them well with the other ingredients of the Indian dhal, cover pot with lid again, switch off the stove and let all stand for 5 more minutes.

Take of the stove and serve hot with steamed rice or naan bread.

Find more Indian Recipes

Spicy Red Marsala Paste

Palak Paneer - Indian Fresh cheese with spinach

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