Dhal Curry

Dhal Curry

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.

Dhal Curry

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.

Dhal Curry

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.

Dhal Curry

Dhal Curry
Prep time
Cook time
Total time
Serves: 4 to 6 servings
  • 1 cup dhal
  • 1 inch ginger, julienned
  • 2 cloves garlic, minced
  • 2 dried chilies, broken into pieces
  • 1 sprig curry leaves, stem removed
  • ยผ tsp ground turmeric
  • Salt to taste
For Tempering
  • 1 onion, sliced
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 4 jalapeno peppers, seeded and sliced
  • 3 tomatoes, cubed
  • 2 tbsp (28g) butter
  1. Rinse and drain dhal.
  2. 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.
  3. Remove from heat. Using an immersion blender, pulse several times to desired consistency.
  4. 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.
  5. Add jalapeno peppers and tomatoes. Cook for 2 to 3 minutes.
  6. Transfer fried ingredients to the pot with cooked dhal. Place pot back onto stove and cook for 5 minutes. Turn off heat.
  7. Serve hot with roti or rice.

Dhal Curry
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! ๐Ÿ˜Ž

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  1. Pam says

    This looks like a delicious dish, Biren! Weather is dull and gray here also with rain expected for the week. The tree is beautiful and good luck with your move to WP!

  2. Monet says

    All of those vegetables cooking in your pan made me want a bowl of this right away! It looks too good! Thank you for sharing such a delightful recipe with us. I'm glad that the weather cleared up for you a bit…that is always such a blessing!

  3. lequan says

    I love the colour of your Dhal curry Biren. Any curry that is kid friendly surely has my attention as these days I find myself cooking only dishes that my kiddies can enjoy too. This sounds delicious and very comforting. Parathas are my favorite thing to have with curry.

    How exciting that you're moving to wordpress. I use it and really like it. Hope all goes smoothly!

  4. The Mom Chef says

    Curry….mmmmmm. This looks amazing. Thank you for showing us in detail how it's supposed to be done. I can't wait to try.

  5. denise fletcher says

    Serve with roti or rice *giggle* Sorry

    Glad to hear about the impending move. I hope everything goes smooth as silk and we'll soon see your beautiful new 'home' :)

    I LOVE dhal and can it eat for days on end and never get bored. Yours looks absolutely fantastic. Just reading the recipe is making me imagine the smell of the onions and cumin frying. YUM!!!

  6. Dongxing says

    Hi Biren. Dhal curry! Something I must re-introduce to my children. I remembered they loved it when they were young toddlers, minus the chillies of course. Thanks for the post, it is timely as I am thinking of introducing some "spicier" foods to the kids. Good luck with the move.

  7. Julie M. says

    Good luck with the move Biren! Let me know if you have any questions or issues; not that I can answer them of course. lol I love the look of your dhal! so yummy!

  8. Ivy @ My Simple Food says

    All the best on the move. Let me know how it goes! I am still on the blogger platform and tpp scared to learn wordpress. Let me know the benefits yeah.

  9. Stella says

    Wow, Biren. This is so easy and quick. It looks like it is a delicious slow stew.
    I ate a jalapeño on a sandwich I made today though. They confuse me. Sometimes I cut into one and it is spicy but still not so much that I can't taste the wonderful flavor of the pepper. Other times, my mouth is so on fire that I seriously consider dunking my whole head in the toilet (smile). For the record, I have not done that…yet;-)!

    • Biren says

      Yes, jalapenos are quite finicky. I have the same experience. Some are so spicy, almost like the little Thai chilies. Glad to hear that you did not actually put your head in the toilet ๐Ÿ˜‰

    • Biren says

      Thanks Denise! I am glad the bulk of the work is done. You will likely see some small changes and additions in the coming days.

  10. Soh Hui says

    Do i have to pop the dhal into a blender? Or can I simply cook it for several hours in a thermal cooker? I don’t have a food processor.

    • Linda says

      You can leave it as is as long as it is soft. It will just be chunkier than if you blend it. Even when blending, you do not want to puree it. Just pulse so that it does not become baby food.


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