Dhal Curry

4.8 stars

The best dhal curry recipe for ‘roti canai’ or ‘roti pratha’, an Indian-influenced flatbread. This Indian dhal curry is mild in spiciness yet rich in flavour can also be served with rice and is loved by kids and adults alike.

Preparation 20 mins
Cooking 40 mins


Curry for Roti Canai, Kari Dal, Indian Dhal Curry

Malaysian, Singaporean, Indian, Bruneian


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

Nutrition per Serving

405 kcal
71 g
8 g
17 g

Date: 25 Nov 2019 (Mon)
14th Side: Dhal Curry (Indian Dhal Curry) [116] [118.4%] [Score: 7.8]
This time it is watery compared to my first time. Don’t have enough dhal, cooked what I had.  Lol. Husband said yummy. Good supporter ya.
Used less dhal. Still works great!
Ready!!!!! Time for gal’s supper....... yummilicious!!! Thanks Grace.
It's a great recipe. But I think I just put too much ginger . Zzz

Here is an easy dhal curry recipe using yellow lentils which are said to be one of the healthiest food around. It is good 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.

Is this dhal curry spicy?

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 as the suggested amount mentioned does not make the dhal curry hot.

Do lentils need to be soaked?

No. Lentils do not need to be soaked before cooking. They are soaked to reduce the cooking time. As they 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.

How to serve dhal?

As dhal curry is not at all spicy. it is suitable even for young children. It is good enough to be enjoyed just as it is or served together with bread, roti canai, paratha, chapati or rice.

Steps to Prepare

Dhal Curry Step 1

Step 1 of 4

    • 1 yellow onion(s)
    • 1⁄2 tbsp oil

Heat oil over medium heat and sauté sliced onions until golden brown. Remove onions from pan and leave aside.

Dhal Curry Step 2

Step 2 of 4

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.

Dhal Curry Step 3

Step 3 of 4

    • 1⁄2 tbsp turmeric powder
    • 1 carrot(s)
    • 1 potatoes
    • 1 aubergine (Indian)
    • 250 g chana dhal
    • 1 1⁄2 l water
    • 2 chilli peppers (dried)

Chop carrots, potatoes, aubergine and carrots into bite-size pieces. Add them into the pot along with turmeric powder, dried chillies and dhal. Add water and cook over high heat.

Dhal Curry Step 4

Step 4 of 4

    • 1⁄2 tbsp salt

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.

Published: July 11, 2016

0 Discussions

Give us your opinion! Log in and start posting.