• Chloe's Cookbook

Sweet Potato Dal with Mango Chutney Glazed Halloumi

Updated: Mar 2

Dal, as we know it, is a lentil based Indian Dish with a soup or stew-like consistency. The word 'dal' in Indian is used to refer to many pulses such as split-peas and lentils which can be cooked without having to pre-soak them first. The most common types of these pulses are red-split lentils, whole green lentils and puy lentils.


There are many ways to spell dal (dhal, dahl, daal) but the cooking practice will only vary ever so slightly depending on the region of Asia the dish comes from. They are usually eaten with naan breads, chapatis or rice


Usually in the most simple way of cooking, onions are sweated down, then spices, pulses and water are added and simmered away to make a dal. The variety of additional flavours and vegetables that can be added is endless.


This is one of my variations: sweet potato dal, flavoured with korma spices and served with halloumi which has been fried in mango chutney.


Sweet Potato Dal with Mango Chutney Glazed Halloumi


Serves 2

Prep time: 10 min

Cook time: 30 min

Preheat the oven to 200°C/gas mark 8


Ingredients

1 White Onion, sliced

2 Garlic Cloves, crushed

100g Red Lentils

1 tbsp Korma Curry Paste

1 Vegetable Stock Cube

500ml of water

2 tbsp Mango Chutney

1 Halloumi block (200-250g)

1 Sweet Potato


Serve with chapati, naan or rice for a bulkier meal and sprinkle with chopped coriander or spring onions


Method:

  1. Chop the sweet potato into 1-2cm bitesize chunks, drizzle with oil and place in the oven for up to 20 mins until they start to colour

  2. On a medium heat, sweat down the onion in a drizzle of oil and make sure you add some salt and pepper

  3. Once the onion is softened, add the garlic and curry paste and fry for 1 minute

  4. Now crumble in the stock cube and add the water and lentils

  5. Bring the pan to a boil then reduce down to a simmer

  6. Use this time to fry off your halloumi until golden

  7. Add the mango chutney to the halloumi, allowing it to bubble slightly and become sticky, coating the halloumi

  8. Once the sweet potato is cooked, add this to the dal pan and stir together

  9. The dal is cooked when the lentils are softened and the water has reduced to a thick consistency. If at any point the dal looks dry and the lentils are still hard, you can add a splash more water. Remember to keep tasting the dal and add salt or pepper if you like

  10. Serve by topping the dal with the mango glazed halloumi and enjoy!

and remember, anyone can cook!


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