Here is an easy dhal curry recipe using yellow lentils are said to be one of the healthiest food around. It is healthy for the heart and also aids in getting rid of infections. In Malaysia and Singapore, this curry is very popular at Mamak eateries as it is eaten along with an Indian-influenced flatbread called ‘roti canai’ or ‘roti pratha’. Here are some tips to making the best dhal curry recipe you'll ever need!
Not at all. In fact, dhal curry is not meant to be hot and spicy. You can make it spicier by adding more dried chillies to the recipe. The current suggested amount of dried chillies does not make the dhal curry hot.
No. Lentils do not need to be soaked before cooking. Lentils are soaked to reduce the cooking time. As lentils are dry and hard, they are soak for 20 minutes in hot water or at least 6 hours in room temperature water. Either way, the lentils are going to turn out fine.
Since dhal curry is not at all spicy and is suitable even for young children. It can be served together with bread or rice and even good enough to be enjoyed just as it is.
Dhal Curry is also known as: Curry for Roti CanaiKari DalIndian Dhal Curry
Heat oil over medium heat and sauté sliced onions until golden brown. Remove onions from pan and leave aside.
Using the same pan, fry chopped shallots, minced garlic, minced ginger and curry leaves until fragrant. Add tomato slices. Cover pan with the lid to allow tomatoes to soften.
Chop carrots, potatoes and carrots into bite-size pieces. Then add them to the pot along with turmeric powder, dried chillies and dhal. Pour water into the ingredients and cook over 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.