This is my good mate Jane “Grylltown” Grylls’ dal recipe and she has one of the best palates in the biz, as you’ll taste when you make this. It’s also one of the best-loved, most-cooked recipes from my big cookbook, so get ready to add it to your winter-warmer repertoire.
Sweet potato – known to our New Zealand cousins as kumara – is one of the stars of this dish. I usually don’t bother peeling sweet potatoes because the skin is full of nutrients and helps them hold their shape.
