Sweet potato dhal with coconut is a wholesome and hearty dinner recipe that’s both comforting and bursting with flavor.
This Mediterranean-inspired twist on a classic Indian dish offers velvety textures and bold spices, perfect for cozy evenings or sharing with loved ones. Packed with plant-based goodness, it’s as nourishing as it is delicious.
Why Sweet Potato Dhal Makes the Perfect Dinner
Sweet potato dhal is an ideal dinner choice because it blends health, flavor, and simplicity. The combination of sweet potatoes and split yellow peas creates a dish that is both filling and rich in nutrients.
Sweet potatoes add a creamy sweetness, while the coconut topping and aromatic spices like turmeric, ginger, and cumin elevate the dish to another level.
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This dhal is a warm, satisfying option for busy weeknights or leisurely weekend meals. Its thick, stew-like consistency pairs wonderfully with rice, flatbread, or even roasted vegetables.
Plus, it’s easy to make ahead and reheat, making it a convenient choice for meal prep enthusiasts.
Tips for Perfecting This Recipe
Making a standout sweet potato dhal is all about balance. Here are a few tips to ensure your dinner turns out flawless:
- Prep the Split Peas Properly: Soaking the split yellow peas for 1-4 hours before cooking helps them cook evenly and achieve the perfect texture.
- Grate the Sweet Potatoes: Grating rather than dicing ensures they blend smoothly into the dhal, creating a creamy consistency.
- Toast the Coconut Flakes: A quick toast in a dry skillet adds a nutty depth that complements the sweetness of the dhal.
- Customize the Spice Levels: Adjust the cayenne pepper to suit your heat tolerance, making the dish as mild or spicy as you prefer.
Variations to Suit Every Diet
This sweet potato dhal recipe is naturally vegetarian and can be easily adapted for various dietary needs.
- Vegan: Use unsweetened coconut cream or coconut yogurt for a completely plant-based dish.
- Gluten-Free: Serve with gluten-free flatbreads or rice.
- Low-Carb: Skip the rice or bread and enjoy it alongside a crisp salad or steamed vegetables.
- High-Protein: Add a handful of cooked lentils or chickpeas to boost the protein content.
How to Serve Sweet Potato Dhal
This dish is versatile and works well with a variety of sides. Serve it with fluffy basmati rice for a classic pairing, or opt for flatbreads to scoop up every last bit of flavor.
For a Mediterranean-inspired twist, try it with roasted broccoli or cauliflower. Don’t forget to garnish with fresh cilantro and an extra drizzle of coconut cream for a restaurant-quality presentation.
Why This Recipe Belongs in Your Dinner Rotation
Sweet potato dhal with coconut is more than just a dinner recipe—it’s an experience. The earthy spices, creamy sweet potatoes, and tropical coconut toppings combine to create a dish that feels indulgent yet wholesome.
It’s a perfect example of how plant-based meals can be both exciting and satisfying. Plus, with its easy preparation and adaptable nature, it’s a dish you’ll find yourself making again and again.
Sweet Potato Dhal with Coconut Dinner Recipe
Equipment
- Medium pot
- Small dry skillet
- Grater
Ingredients
- 2 cups yellow split peas soaked for 1–4 hours and drained
- 2 medium sweet potatoes peeled and coarsely grated
- 1 teaspoon ground turmeric
- 2 teaspoons kosher salt plus more, if needed
- ½ cup unsweetened coconut flakes
- ¼ cup coconut oil
- 1 cup sliced shallots 4–5 shallots
- 2 teaspoons grated fresh ginger
- 2 teaspoons brown or black mustard seeds
- 2 teaspoons cumin seeds
- 1/8 teaspoon cayenne pepper plus more, if needed
- 1 5.4- ounce can unsweetened coconut cream or ¾ cup whole-milk yogurt or unsweetened coconut yogurt
- Fresh cilantro leaves for garnish
Instructions
- Cook the Base: Place 6 cups of water in a medium pot and bring it to a simmer. Add the drained yellow split peas, grated sweet potatoes, turmeric, and salt. Stir everything together and let it cook until the split peas break down and the sweet potatoes become tender, about 1 hour. Keep an eye on the mixture and add water as needed to prevent it from drying out. By the end, the dhal should have a thick, stew-like consistency, though you can adjust it to your preferred thickness.
- Toast the Coconut Flakes: While the dhal is simmering, heat a small, dry skillet over medium-high heat. Add the coconut flakes and toast them, stirring occasionally, until they turn lightly golden. This process should take 2 to 5 minutes. Remove the flakes from the skillet and set them aside in a bowl.
- Make the Tarka: In the same skillet, heat the coconut oil over medium-high heat. Once the oil is hot, add the sliced shallots and cook them, stirring frequently, until they are tender and take on a golden-brown color, about 10 minutes. Reduce the heat if needed to prevent burning. Add the grated ginger, mustard seeds, cumin seeds, and cayenne pepper to the skillet and cook for an additional minute, stirring constantly. Remove the skillet from the heat.
- Combine the Components: Pour the shallot mixture (tarka) into the pot with the dhal. Stir everything together thoroughly, then taste and adjust the seasoning as needed, adding more salt or spices if desired.
- Prepare the Coconut Cream: If using coconut cream, transfer it to a small bowl and whisk it gently to loosen its texture. This will make it easier to serve.
- Serve the Dhal: Ladle the dhal into serving bowls. Top each portion with a spoonful of the coconut cream, a sprinkle of the toasted coconut flakes, and fresh cilantro leaves for garnish.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.