Delicious Dal

So simple, yet oh so very delicious...

All the beautiful Indian flavours with a touch of coconut creaminess. Yum!
Lentils provide a great quality protein, so you can enjoy this as a hearty lunch or dinner.
Both turmeric and ginger hold potent anti-inflammatory properties. Ginger is also a fantastic circulatory stimulant, promoting healthy blood flow and keeping us nice and warm


  • 2 small sweet potatoes, scrubbed, chopped into cubes
  • 1 ¼ cup dried red lentils 
  • Extra virgin olive oil
  • 1 tsp organic ghee
  • 1 brown onion, diced
  • ¼ tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp Pancha Phora* 
  • 3 cups water
  • 1 cup full fat coconut milk
  • 3 small tomatoes, chopped
  • ½ tsp freshly grated ginger
  • Fine sea salt to taste
  • A few handfuls of chopped fresh coriander

* A Herbie’s Spices blend of whole brown mustard, nigella, cumin, fenugreek and fennel seeds


  • Preheat oven to 180°C.
  • Place sweet potato in a bowl. Drizzle with a little olive oil (enough to coat) and mix.
  • Line a baking tray with baking paper. Evenly spread sweet potato on the tray and bake for about 25-30 minutes, until soft and slightly crispy on the edges. Once ready, turn oven off and keep the sweet potato inside (it will keep warm).
  • Heat the ghee over medium heat in a medium saucepan. Add the onion, turmeric, cumin, and Pancha Phora and sauté for 2 minutes. Add the lentils and sauté for a further minute. 
  • Add the water, coconut milk and tomatoes. Bring to a gentle boil, add the ginger and salt, cover the and continue to simmer on low heat for about 15-20 minutes, until the lentils have fully collapsed.
  • Serve in individual bowls, topped with sweet potato and coriander.

Nutritional Information

Per Serving (recipe serves 3)