Red Lentil & Sweet Potato Curry

Name: Red Lentil & Sweet Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup masoor dal (red lentils, rinsed well); 300 g sweet potato (peeled and cut into 1-inch cubes); 2 pcs tomato (medium, finely chopped); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (grated); 1 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 tsp coriander powder; 0.25 tsp salt (for the curry); 2 tsp oil; 0.5 tsp cumin seeds; 3 cup water (for cooking dal); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A cozy, nourishing bowl of red lentils simmered with chunks of sweet potato in a spiced tomato base. The lentils break down into a creamy texture while the sweet potatoes add a gentle sweetness that balances the warm spices. A simple tempering of cumin and garlic takes this everyday curry to something special.

PREP

15m

COOK

30m

SERVES

1 KATORI

291 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Rinse the red lentils.
Wash the masoor dal under running water 2-3 times until the water runs clear. Drain well and set aside.
saute · ~5 min
Sauté the aromatics.
1.Heat oil in the pressure cooker over medium heat.
2.Add cumin seeds and let them crackle (30 sec).
3.Add chopped onions and sauté until translucent (3-4 min).
4.Add minced garlic, grated ginger, and slit green chili. Sauté until fragrant (1 min).
TIPStir frequently so the garlic doesn't stick to the bottom.
saute · ~5 min
Cook the tomato-spice base.
1.Add chopped tomatoes to the pot.
2.Stir in turmeric powder, red chili powder, cumin powder, and coriander powder.
3.Cook until the tomatoes soften and the oil starts to separate at the edges (4-5 min).
TIPMash the tomatoes with the back of your spoon as they cook to break them down faster.
mix · ~1 min
Add lentils, sweet potato, water, and salt.
Add the rinsed dal and cubed sweet potato to the cooker. Pour in 3 cups of water and add salt. Give everything a good stir to combine.
pressure cook · ~15 min
Pressure cook the curry.
Close the pressure cooker lid and cook on medium heat. After the first whistle, reduce the heat to low and cook for 10 minutes. Turn off the heat and let the pressure release naturally.
TIPDo not force-open the lid. Natural pressure release lets the lentils finish cooking gently.
mix · ~1 min
Adjust consistency and finish with lemon juice.
Open the lid once the pressure drops. If the dal is too thick, stir in a splash of hot water until it reaches your preferred consistency. Mix in the lemon juice.
TIPThe curry thickens as it cools, so keep it slightly thinner than you want when serving.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse red lentils thoroughly to remove excess starch and prevent bitter aftertaste.
2
Cut sweet potatoes into uniform 1-inch cubes for even cooking in the pressure cooker.
3
Cook the tomato-spice base until oil separates for a deeper, more developed flavor.
4
Let pressure release naturally to avoid mushy lentils and ensure creamy texture.
5
Adjust consistency with hot water after cooking, as the dal thickens on cooling.
6
Add lemon juice just before serving to keep its bright, fresh flavor intact.
7
For extra richness, stir in a splash of coconut milk after pressure cooking.

RECIPE VARIATIONS

Adapt it for your goals.

Creamy Coconut

Swap 1 cup of water with canned coconut milk for a richer, milder curry. Perfect for those who love a luscious, slightly sweet dal with tropical notes.

Vegan & Gluten Free