⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A thick and creamy dal from Kerala in South India, traditionally made with yams but here with sweet potato. Often served as part of Sadhya, a festive meal with over 20 dishes.

Ingredients

Dal

  • 2 dl mung beans (red or green)
  • 500 g sweet potato, peeled and cubed
  • 6 dl water
  • 1 dl coconut milk
  • 0.5 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt

Tadka

  • 1 tbsp coconut oil
  • 1 tsp brown mustard seeds
  • 1 dl coconut flakes
  • 2 dried whole red chilies
  • 1 small handful curry leaves

Instructions

  1. Soak: Soak mung beans for 8 hours or overnight.

  2. Cook: Rinse beans and add to a pot with sweet potato and water. Bring to a boil, then simmer for 15 minutes until potato and beans are soft.

  3. Mash: Lightly mash with a whisk or spoon. You can also blend briefly with an immersion blender for a smoother texture.

  4. Season: Add coconut milk, turmeric, chili powder and cumin. Simmer for another 10 minutes until thickened.

  5. Make tadka: Heat coconut oil in a small pan. Fry mustard seeds until they start to pop. Add coconut flakes, whole chilies and curry leaves. Fry until coconut is golden brown.

  6. Finish: Pour tadka into the dal and simmer a few more minutes. Season with salt to taste.

  7. Serve: With rice or roti/chapati.

Notes

Mung beans: Red mung beans are traditional but green work just as well and are easier to find.

Traditional version: Authentic erissery uses yams, which taste like extra starchy potatoes. Sweet potato is a good substitute.

Sadhya: This dal is a classic part of Kerala’s festive meal, which can include over 20 different dishes served on a banana leaf.

Source: Indian Enough