A dish made with lentils (or other pulses) that have been cooked in water, then seasoned variously with spices, tomatoes and onions. Dals may be spicy or mild – they are often pureed and typically served as a side dish. The most common DALS found on menus are CHANNA DAL (made with yellow split peas) and MASSOR DAL (orange lentils).
In Malaysia and Singapore, Dhal Curry is often associated with the ever popular Roti Canai (roti pratha) and is usually eaten during breakfast.
- 1 cup dhal
- 1 inch ginger (julienned) (30g)
- 2 cloves garlic (minced)
- 2 dried chilies (broken into pieces)
- 1 sprig curry leaves (stem removed)
- ¼ tsp ground turmeric
- 2 cups water (480ml)
- Salt to taste
- 2 tbsp butter (28g)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion (sliced)
- 4 jalapeno peppers (seeded and sliced)
- 3 tomatoes (cubed)
Rinse and drain dhal.
Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and 2 cups (480ml) water. Bring to a boil.
Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.
Remove from heat. Using an immersion blender, pulse several times to desired consistency.
In a fry pan, heat butter. Add mustard seeds. When it crackles, add cumin seeds and onion. Fry until onion is slightly brown, about 3 minutes.
Add jalapeno peppers and tomatoes. Cook for 2 to 3 minutes.
Transfer fried ingredients to the pot with cooked dhal. Place pot back onto stove and cook for 5 minutes. Turn off heat.
- Serve hot with roti canai or rice.