Kari Dhal (Dhal Curry)
Silky yellow lentils simmered with turmeric, cumin and coriander, finished with a fragrant curry-leaf tempering — the comforting heart of any Malaysian-Indian meal.
Ingredients
- 250 g toor dal (split pigeon peas), rinsed
- 1 tsp Chitthi Spice Turmeric Powder
- 1 tsp Chitthi Spice Cumin Powder
- 1 tbsp Chitthi Spice Coriander Powder
- 1 tsp Chitthi Spice Chilli Powder
- 1 tomato, quartered
- 1 onion, finely sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 sprigs curry leaves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chillies
- 400 ml water or thin coconut milk
- Salt to taste
- 2 tbsp cooking oil or ghee
Method
- 1
Rinse the dal well, then boil with the tomato, turmeric and 400 ml water until soft and creamy, about 20 minutes. Whisk lightly to break the lentils down.
- 2
Stir in the coriander, cumin and chilli powders with a little water to make a smooth paste, then add to the dal with salt. Simmer gently for 8 minutes.
- 3
Heat the oil in a small pan and add the mustard seeds. When they pop, add the cumin seeds, dried chillies, curry leaves, onion, garlic and ginger and fry until golden and aromatic.
- 4
Pour the tempering over the dal, stir through, and simmer for 2 minutes. Serve hot with rice, roti or idli.
