Sweet potato dhal with yoghurt flatbread

Sweet potato dhal with yoghurt flatbread

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  • 8
  • Easy
  • Meat-free Pescatarian
  • 30 minutes, plus overnight soaking time
  • 13⁄4 hours
  • Opstal Carl Everson Chenin Blanc 2017

Ingredients

  • For the dhal:
  • 1 T cumin seeds
  • 1 T fennel seeds
  • 1 t coriander seeds, crushed
  • 1 t fenugreek
  • 3 pods cardamom, bruised
  • 3 T extra virgin olive oil
  • 1 T ground turmeric
  • 1 large onion, roughly chopped
  • 1 green pepper, roughly chopped
  • 3 cloves garlic, finely chopped
  • 1 T garam masala
  • 1 T red wet masala
  • 4 medium orange sweet potatoes
  • 1 kg yellow split peas, rinsed and soaked overnight
  • 2 T honey
  • sea salt and freshly ground black pepper, to taste
  • tzatziki, for serving
  • shredded beetroot, for serving
  • Woolworths seed mix, to garnish
  • For the yoghurt bread:
  • 1 kg flour, plus extra for dusting
  • 10 g instant dry yeast
  • 1 T salt
  • 2 cups double-thick Greek yoghurt
  • 2 T extra virgin olive oil
  • 4 T honey
  • 1 cup hot water
  • 50 g ghee, melted
  • 1 T sesame seeds

Cooking Instructions

Place the cumin, fennel, coriander, fenugreek and cardamom in a cold pan and heat gradually until the spices begin to pop. Shake the pan and, once fragrant, remove from the heat.

Heat the olive oil in a heavy-based saucepan and add the turmeric, onion, green pepper, ginger and garlic and fry over a medium heat until translucent. Stir in the spices, garam masala, red wet masala and sweet potato. Lastly, add the split peas and soaking water and simmer for 45 minutes to 1 hour. Add the honey and season with salt and pepper.

To make the yoghurt bread, place the flour, yeast and salt in a large plastic bowl and combine using your hands. In another bowl, combine the yoghurt, olive oil, honey and hot water. Make a well in the centre of the our mixture and add the yoghurt mixture. Work it in using your fingers until a doughy consistency is achieved. Knead well, adding flour if the mixture is too wet. Roll the dough into a large ball and cover with clingwrap. Allow to stand at room temperature for 30 minutes to 1 hour, or until doubled
in size.

Preheat the oven to 180°C. Gently remove the dough from the bowl and place on a floured surface. Press it down and shape into flatbreads, about 1 cm in thickness. Grease a few baking trays and lay the flattened dough on the trays, brush with the melted ghee and sprinkle over the sesame seeds. Bake for 35–40 minutes, or until cooked through and golden brown.

Serve with the dhal, tzatziki and beetroot.

Garnish with the seed mix.

Cook's note: I’ve been eating dhal since I was a child and it’s still one of my favourite winter warmers. This is a mild but fragrant meat- free dish, and it’s just as delicious eaten the next day with some lamb frikkadels thrown in. Mop up the dhal with soft, sweet yoghurt bread – your kids will love it.

Browse more dhal recipes here.

Khanya Mzongwana Recipe by: Khanya Mzongwana
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