Sunday, April 08, 2007

Chunky Dhall Curry

Made this to go with the results of my roti canai attempt (see previous post).

250g dhall (yellow lentils), washed and drained
600ml water
2 tablespoons curry powder
1 teaspoon dried chilli flakes
1 tablespoon oil
2 cloves garlic, finely diced
½ onion, finely diced
2 tomatoes, diced
2 carrots, chopped into chunks
Salt, to taste

1. Boil dhall with water, curry powder, turn down heat and simmer till soft, about an hour.
2. Heat oil in frying pan and fry garlic and onion till fragrant. Add in tomatoes and carrots, fry for about 5 minutes.
3. Add fried vegetables to the cooked dhall, season with salt and chilli flakes, stir and leave to simmer for another hour or so, depending on how soft you like your dhall. Add water if it becomes too thick.
4. If you prefer a creamier dhall, remove half the dhall before adding the fried ingredients and blend it in a food processor. Stir everything together and simmer.

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