Cook once, eat twice sweet potato dhal.
WeaningWorld
May 8, 2024
30-40 Minutes
easy
8-10 Baby Friendly Servings
This family-friendly recipe is perfect from 6 months of age onwards and goes the extra nutritional mile from gut health to an allergy-friendly option. Packed with flavour and nutrients like iron and fibre, any leftover dhal makes great lentil burgers or patties, perfect for a self-feeding or BLW option.
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Ingredients
Adjust Servings
| Oil For cooking | |
| 1 White Onion diced | |
| 2 Garlic cloves, crushed | |
| Thumb size piece of ginger finely grated | |
| 1 tsp cumin | |
| 1 tsp ground coriander | |
| 1 tsp turmeric | |
| 350g/ 1 ¾ cup red lentils (rinsed) | |
| One large sweet potato (peeled and diced) | |
| 400g/14oz tin of chopped tomatoes | |
| 400g/14oz tin of coconut milk | |
| Low salt stock cube | |
| 1 tsp mango chutney | |
| To serve: yoghurt/coconut yoghurt |
Directions
1.
Heat 1 tbsp of oil in a large pan, and add your diced onion. Cook on medium heat for about 5 minutes until soft.
Add your garlic (crushed) and finely chopped ginger and cook for a few minutes until soft.
Add your spices and a little extra oil if needed, and return the pan to the heat for 2-3 minutes.
Then, add lentils, chopped tomatoes, coconut milk, sweet potato/squash, mango chutney, and a pint of stock made with a low-salt stock cube to your pan.
Give it a good stir, then add your lidded pan to a preheated oven at 180°C for 25-30 minutes or leave it to sit on the hob for a similar time at low to medium heat. You could also put this on at a lower temperature and leave it to slow cook for much longer.
For young babies, you can blend down to your desired consistency.
Eat twice option: If you’re fortunate enough to have some dhal left, it works beautifully to make dhal burgers or patties as a self-feeding option. Simply add plain flour* to your cold dhal, starting with 1 tbsp and adding as much as is needed until you can form a patty into your hands without it falling apart. Add your patties to an oiled pan, and cook on medium to high heat for 3-4 minutes on each side. Serve in a wrap or bun with a dollop of yoghurt mixed with mango chutney and fresh salad leaves.
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