DHAL CURRY


This Dhal Curry is a very mild and nutritious curry made up mainly of lentils, tomatoes, chilies, and spices. Heat level can be adjusted according to taste.
Course: Side Dish
Cuisine: Malaysian
Servings: 7
Calories: 175 kcal
Author: Linda Ooi
Ingredients
  • 1.17 cup dhal
  • 1.17 inch ginger (julienned) (30g)
  • 2.33 cloves garlic (minced)
  • 2.33 dried chilies (broken into pieces)
  • 1.17 sprig curry leaves (stem removed)
  • 0.29 tsp ground turmeric
  • 2.33 cups water (480ml)
  • Salt to taste
For Tempering
  • 2.33 tbsp butter (28g)
  • 1.17 tsp mustard seeds
  • 1.17 tsp cumin seeds
  • 1.17 onion (sliced)
  • 4.67 jalapeno peppers (seeded and sliced)
  • 3.5 tomatoes (cubed)
Instructions
  1. Rinse and drain dhal.
  2. 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.
  3. Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.
  4. Remove from heat. Using an immersion blender, pulse several times to desired consistency.
  5. 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.
  6. Add jalapeno peppers and tomatoes. Cook for 2 to 3 minutes.
  7. Transfer fried ingredients to the pot with cooked dhal. Place pot back onto stove and cook for 5 minutes. Turn off heat.
  8. Serve hot with roti or rice.


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