Happy Monday everyone! I hope you had a good weekend. Apart from one social gathering, we had a fairly relaxing weekend. I was thankful the weather was gorgeous as it has been dull, grey, and rainy most of the week. It finally cleared up on Friday leaving the weekend with lots of sunshine and clear blue skies.
The days are getting shorter and many of the maples trees in the neighborhood are showing signs that fall is upon us. It seems to me like the orange hues are normally the first ones to appear, followed by red, and finally yellow. We have a few mature trees in the yard and they all turn yellow. I wish the people who first lived here would have planted some trees with leaves that would turn orange or red.
Enough of the weather but before we move on today’s recipe, I would like to let you in on some changes that will be coming up soon. Roti n Rice will be moving to WordPress in the next few days. She will have a new look and her own domain. Hopefully the move will go smoothly and my next post will be on the new platform.
And now let’s get back to the Dhal Curry…..
Dhal curry is a very mild and nutritious curry made up mainly of lentils, tomatoes, and chilies. Sometimes potatoes and gourds are added. Very few spices are used and the heat level can be adjusted by using more or less dried chilies. This curry is very kid friendly as it can be made relatively mild.
In Malaysia and Singapore, Dhal Curry is often associated with the ever popular roti canai or roti pratha and is usually eaten at breakfast. Roti canai can be purchased frozen from Asian and Indian grocery stores here in Minnesota. It only takes 2 to 3 minutes to fry up one of these delicious flat breads.
- 1 cup dhal
- 1 inch ginger, julienned
- 2 cloves garlic, minced
- 2 dried chilies, broken into pieces
- 1 sprig curry leaves, stem removed
- ¼ tsp ground turmeric
- Salt to taste
- 1 onion, sliced
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 jalapeno peppers, seeded and sliced
- 3 tomatoes, cubed
- 2 tbsp (28g) butter
Rinse and drain dhal.
Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, 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 onions. Fry till onions are 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.
NOTE: This post was updated on September 2nd, 2013 with new pictures. No changes were made to the recipe.
Enjoy…..and have a wonderful day!