Dhal Curry Recipe

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:


Servings:   4

1yellow onion(s) 
1 tbspoil
1red onion 
1 tspgrated ginger
1garlic clove
1⁄2 tbspturmeric powder
250 gred lentils
1 1⁄2 lwater
2fresh green chili 
2curry leaves
1⁄2 tbspsalt

Step 1 of 4

Heat oil over medium heat and sauté sliced red onions until golden brown. Remove onions from pan and leave aside.

Dhal Curry Step 2

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.

Dhal Curry Step 3

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.

Dhal Curry Step 4

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.