Mild in spiciness yet rich in flavour, Dhal/Dal Curry is often eaten with the famous 'Roti Canai', also known as 'Roti Pratha'.
Lentils are said to be one of the healthiest food available. It is healthy for the heart and also aids in getting rid of infection. Well, now that there is this wonderful recipe which uses this super food, I cannot help but try it out immediately! What I am referring to is the dhal curry which is so common in Malaysia and the surrounding regions. This delicious mild curry is usually eaten along with Roti Canai, an Indian influenced flat bread. Dhal curry is not spicy at all, which is why it is even suitable for young children. It can be served with bread or rice. It would even be good to enjoy a bowl of dhal curry just as it is. To prepare dhal curry, remember to soak the lentils for at least 6 hours or boil them before cooking together with the rest of the ingredients. This will help shorten the time needed to cook the curry. As dried dhal is used, it might take a longer time for them to soften. Hence, patience is the key to a superbly cooked dhal curry.
- 250 grams chana dhal
- 1 onions
- 1 tomatoes
- 1 potatoes
- 1 carrots
- 1 garlic chives
- 2 shallots
- 1 teaspoons ginger
- 0.5 tablespoons turmeric powder
- 2 chilli peppers (dried)
- 2 curry leaf stalks
- 0.5 tablespoons salt
- 1 aubergine (Indian)
Steps to Prepare
- Fry onions until golden brown at medium heat.
- Remove onions. Using the same pan, fry shallots, garlic and ginger until fragrant.
- Add tomato slices to the other ingredients.
- Cover pan with lid to allow tomatoes to soften.
- Add turmeric powder, carrots, potatoes, aubergine and finally, dhal into the pan.
- Add water to the ingredients and cook at high heat.
- Once it boils, lower heat to the minimum and simmer for about 30 minutes or until dhal softens. Keep stirring from time to time to prevent curry from being burnt.
- Add salt to taste.
- Finally, stir in fried onions.