Few curries are as simple yet delicious as dhal curry. It requires little prep, can be thrown together to simmer within minutes, and the reward is a burst flavour and plant-based protein. It’s nutritious and filling. Here’s our go-to recipe, adapted by Nyonya Cooking, with our own twist which comes for experience:
Ingredients
Servings: 4
| 1 | yellow onion(s) |
| 1 tbsp | oil |
| 1 | red onion |
| 1 tsp | grated ginger |
| 1 | tomato |
| 1 | garlic clove |
| 1⁄2 tbsp | turmeric powder |
| 1 | carrot |
| 1 | potatoes |
| 1 | eggplant |
| 250 g | red lentils |
| 1 1⁄2 l | water |
| 2 | fresh green chili |
| 2 | curry leaves |
| 1⁄2 tbsp | salt |
Step 1 of 4
Heat oil over medium heat and sauté sliced red onions until golden brown. Remove onions from pan and leave aside.
Step 2 of 4
Using the same pan, fry chopped white onion, minced garlic, grated ginger and curry leaves until fragrant. Add diced tomato. Cover pan with the lid to allow tomatoes to soften.
Step 3 of 4
Chop carrot, potato, eggplant into bite-size pieces. Add them into the pot along with turmeric powder, sliced chili, curry leaves and red lentils. Add water and cook over high heat.
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 red onions. Serve with basmati rice and coconut yogurt.
