Dhal Curry is an authentic Indian dish that goes well with rice or roti.
In Malaysia, we enjoy this dish at our local favorite mamak restaurant. We eat it for breakfast, lunch, or dinner!
This soft comfort soup is not only a delicacy but is also nutritious for pregnant mommies.
Lentils are one of the highest natural source of folic acid!
So pick up your pot and cook yourself some tasty Indian cuisine.
- 1 cup chana dhal (Split Bengal gram lentil)
- 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
Ingredients for tempering:
- 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 or rice.