This mild and nutritious Dhal Curry consists mainly of lentils, tomatoes, chilies, and spices. Heat level can be adjusted according to taste.
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.
Signs of Autumn
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.
Moving to WordPress
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.
Mild and Nutritious Dhal Curry
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.
Malaysia’s Popular Breakfast
In Malaysia and Singapore, Dhal Curry is often associated with the ever popular Roti Canai (roti pratha) and is usually eaten during breakfast. If you wish to make your own, please check out my recipe by clicking on the picture below.
Otherwise you can purchase frozen ones from the Asian and Indian grocery stores. It only takes 2 to 3 minutes to fry up one of these delicious flat breads.
Different Versions of Dhal Curry
There are many versions of Dhal Curry out there. This one is the one I am most familiar with. It has all the ingredients found in the version served in most Malaysian Indian restaurants. I have made it thicker but you can certainly thin it out by adding more water if preferred.
Sometimes, I like to add eggplants (brinjals) into the curry. To see what that looks like, please check out my Dhal and Eggplant Curry. There is a video in this post and you can see exactly how this dish is made (same steps) in the video.
The other vegetable that I have seen and may be used in Dhal Curry is moringa oleifera, commonly known as “drumsticks”. Here is the US, I can buy frozen “drumsticks” at an Indian grocery store not far from where I live. I even managed to buy fresh “drumsticks” once at the same store and to make this Drumstick Shrimp Curry. Please do check out the post if you are curious to see what fresh and frozen “drumsticks” look like. There is a picture of the packaging of the frozen ones in that post.
Similar Utensils Used to Serve This Dhal Curry
This post contains affiliate links. Please read my disclosure policy here.
La Tienda Handled Terra Cotta Cazuela Dish (9 inches wide, 2 inches deep)
9″ Coconut Shell Long Handle Wooden KitchenLadle Spoons, Set of 2
Handmade All Natural 4 Coconut Spoons, Serving wooden spoon
Dhal Curry
Ingredients
- 1 cup chana dhal
- 1 inch ginger (julienned) (30g)
- 2 cloves garlic (minced)
- 2 dried chilies (broken into pieces)
- 1 sprig curry leaves (stem removed)
- ¼ tsp ground turmeric
- 2 cups water (480ml)
- Salt to taste
For Tempering
- 2 tbsp butter (28g)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion (sliced)
- 4 jalapeno peppers (seeded and sliced)
- 3 tomatoes (cubed)
Instructions
- Rinse and drain dhal.
- Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground 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 onion. Fry until onion is 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.
Nutrition
Serving Suggestions
Dhal Curry is delicious served with Roti Canai (roti pratha), as mentioned previously. It is equally delicious served with plain white rice. Dhal Curry is a great side dish for a vegetarian meal.
More Dhal (Lentil) Recipes
Here are two more dhal (lentil) recipes that may interest you. Simply click on the image to get to the recipe.
NOTE: This post was updated on September 2nd, 2013 with new pictures and writeup. No changes were made to the recipe.
sanjeeta kk says
Dal looks delicious and comforting, Biren!
sayantani says
delicious looking dal. love lentils with veggies.
MaryMoh says
Lovely dhal curry. Best with roti canai….yum
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!
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!
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!
Kamalika says
Loved to see a perfect indian flavoured curry here….lovely Dhal dear….
Juliana says
Wow, what a lovely and tasty dish…looks awesome 🙂
5starfoodie says
Wonderful delicious flavors here! Good luck with moving to wordpress!
Faith says
What a satisfying curry! Looks perfect served with the roti!
mina Joshi says
The dhal looks really delicious. I love your step by step presentations. Good luck with your transfer to WordPress.
MissionFood says
Absolutely delicious!!! I want some 🙂
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.
rebecca says
wow this looks amazing all the best for the new blog
Angie's Recipes says
The curry looks so good! And all the best with your new blog!
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!!!
tigerfish says
I made Indian Sambar recently – looks almost similar to the Dhal Curry you are making.
Anncoo says
WOW Biren! You made this too! Looks so delicious and I love it.
Joanne says
Good luck with the move! How exciting! This sounds so delicious. Warm, hearty comfort food.
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.
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!
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.
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 😉
magicofspice says
Another warm and lovely dish. I love curry and this seems so flavorful 🙂
Haruna says
Congratulations on your new website!
Biren says
Thanks Haruna! I am so relieved that it is done. So far, everything is looking really good 🙂
denise @ quickies on the dinner table says
Woweeeeeeeeeee!! Oh, I LIKE it!!!! I really do – so bright and fresh, I can almost smell it! This was definitely a good idea 😀 Congrats Biren, on your beautiful new virtual home!!
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.
Anncoo says
Congratulations Biren on your new home 🙂 Nice and spacious layout!
Biren says
Thanks Ann! Yes, it is spacious. I will be moving some furniture around in the coming days 🙂
Lea Ann says
Love Curries!
Julie M. says
Love, love, love the new look!!! Enjoy your new site!
Biren says
Thanks Julie! It’s way cool but lots of stuff to learn. Now I’ve gotta figure out how to create a post.
Devaki @ weavethousandflavors says
Long live Dal! Biren 🙂
Perfect with paratha on a gloomy day, sunny day or any day.
Ciao, Devaki @ weavethousandflavors
shanthi says
Looks gorgeous and wonderful. You have a nice space
http://shanthisthaligai.blogspot.com/
Sharmilee says
Perfect dhal for rotis…nice stepwise too
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.
Jen says
This looks so delicious, but I can’t get curry leaves in my tiny Canadian town. Can I just substitute curry powder to taste, or will that completely throw the whole thing off? Thanks!!
Linda says
Curry leaves are totally different from curry powder. You can totally leave it out or use 2 bay leaves instead.
Jen says
OK – thanks!!
Pandie says
just cooked it and somehow its really hot but it is amazing!!!!
Linda says
I am glad you enjoyed this dhal curry. Perhaps you can leave out the dried chili peppers or just use one instead of two to reduce the heat level.
Amanda Noullett says
I have been searching for recipes for yellow split peas and came across your blog post. My father is a farmer here in Canada and sells mass amounts of yellow split peas to be exported to India, Asia. Ironically, we ourselves don’t eat them and I am trying to find recipes to use them. Green split peas are used most commonly but in one dish, French Ham and Split Pea Soup. I attempted to hull and split these dried peas and make into a dal. Are there other uses for the yellow split pea? I had a hard time even finding a name for them, perhaps matar ki dhal?
Linda says
Yes, there are definitely other uses for split pea. Here in the US, split pea soup is one of them. Here is a link to my version – Split Pea and Sausage Soup. Green split peas are similar to Puy lentils except that Puy lentils hold their shape better. Do check out my Lentil, Kale, and Roasted Tomato Soup.
Here are my other dhal recipes using different kinds of dhal…
Paruppu Vadai (Lentil Patties)
Ulundhu Vadai (Indian donuts).
salwa says
which lentils/dal have u used for this recipe?
Linda says
I used chana dhal but you can also use toor dhal which will cook a little faster.
Erin says
This is one of my favorite recipes ever! There is a simplicity of it, yet guests think you’ve slaved away all day! The warmth of the curry can warm you right up and is comforting as well. Even my small kids love this. Serve it with Naan from the bakery….yum! Thanks for sharing because I keep coming back for this receptive.
Linda says
Wow…thank you! Very happy to hear that you and your family enjoy the curry and recipe. It is also my youngest son’s favorite. 🙂 Happy New Year!
Helen says
I found your recipe today…..promptly made it! Yummmm……….I had to sub pickled jalapeño as a ran out of fresh….and my husband thought it too spicey….prob changed the taste a bit but it was still really good! Next time I’ll turn the heat down?
Linda says
Glad to hear the recipe turned out well for you. Definitely turn down the heat by putting in less chili pepper if you find it too spicy. I love it spicy. 😉
graham says
I mix in shredded coconut flesh at the end and stir in the fresh cilantro let it sit for 10 mins the cilantro infuses into the lentils.
Linda says
Glad to hear you enjoyed the recipe. 🙂
Regina says
Fantastic recipe! The best dhal that I have made so far. Also my husband who is actually from India enjoyed it a lot!
Cassy Lee says
I can’t get mustard seed. Can I replace it with something else? Or totally remove it from recipe? Thanks!
Linda says
Yes, you can omit it.
Karen Adams says
Best Dhall recipe ever. Only thing i dont do is stick blender bit as i like the coarser texture. Now a family recipe😁
Linda says
I am glad you enjoyed the recipe. 🙂
Merle Backler (Mrs) says
Dear Linda,
I am so encouraged to see your reference to 2 Corinthians 12:9! Having been gifted a package of dhal and never thought to cook dhal before, your recipe for Dhal Curry resonated perfectly and for this I bless you.
My husband generously hopped up from his computer, it having a larger screen than my cellphone.
With kindest regards,
Merle Backler
Durban, South Africa
Linda says
Thank you for noticing the Bible verse and your kind words. I am glad you found a recipe on my blog to cook the dhal you received. May you and your husband enjoy the dhal curry and make it often.
Kim says
This was really good. I made a few changes: set plain lentils & water on the stove to cook and added all seasonings to the tempering mixture instead. That way, the lentils cooked while I chopped the other ingredients and made the tempered mixture and both were done at about the same time. I added the ginger/garlic to the tempered mixture just before the onions were done and added the turmeric, 1/2 tsp curry powder & 1/2 tsp garam masala before adding the tomato/jalapeno mixture. I reduced the number of jalapenos to 2, left out the dried chilies because I wasn’t sure what kind to use, and added the curry/garam masala in place of curry leaves. I also added the salt at the end instead of cooking it with the lentils. Served with basmati rice and sprinkled with cilantro. Thanks for the recipe!
Linda says
You are welcome!