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Malaysian Dhal Curry

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Malaysian Dhal Curry

Vegetables
Category
Vegetables

Easy
Difficulty
Easy

Total Time
Total Time
Prep 20 M / Cook 40 M

Servings
Yield
4 Servings

Grace Teo
Grace Teo   thegraceteo
Published on July 11, 2016

  Based on 1231 ratings  Watch Now

Ingredients

A

250 g
chana dhal  
1
yellow onion(s)  
1
tomato(es)
1
potatoes
1
carrot(s)
1
garlic chives
2
shallot(s)  
1 tsp
ginger
0.5 tbsp
turmeric powder
2
chilli peppers (dried)  
2
curry leaves stalk(s)  
0.5 tbsp
salt
1
aubergine (Indian)

Background

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. Now that there is this wonderful recipe that 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 its surrounding regions. This delicious mild curry is usually eaten along with Roti Canai, an Indian-influenced flat bread. 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.

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 of the cooking process. As dried dhal is used, they take a longer time to soften. Hence, patience is the key to superbly cooked dhal curry.

Malaysian Dhal Curry is also known as: Curry for Roti CanaiKari DalIndian Dhal Curry

Steps

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Step 1/4

Fry onions at medium heat until golden brown. Remove onions from pan and leave aside.

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Step 2/4

Using the same pan, fry shallots, garlic and ginger until fragrant. Add tomato slices. Cover pan with the lid to allow tomatoes to soften.

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Step 3/4

Add turmeric powder, carrots, potatoes, aubergine and finally, dhal. Add water to the ingredients and cook at high heat.

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Step 4/4

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.

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