Name: Dhal
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 - 8
Ingredients: 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tbsp finely chopped ginger; 2 tbsp Malaysian curry powder (see note); 60 ml vegetable oil (¼ cup); 1 cinnamon quill; 1 sprig fresh curry leaves; 2 long green chillies, finely chopped; 200 gm yellow split peas (1 cup); 500 ml coconut milk (2 cups); 1 tsp sugar, or to taste

Dhal

Australian Gourmet Traveller recipe for dhal.

Serves 6 - 8

Prep

20M

Cook

Total

1H 20M

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This soupy curry (pictured with roti canai) uses yellow split peas, but you can use lentils if you like; remember to adjust the timing.

Ingredients

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp finely chopped ginger

2 tbsp Malaysian curry powder (see note)

60 ml vegetable oil (¼ cup)

1 cinnamon quill

1 sprig fresh curry leaves

2 long green chillies, finely chopped

200 gm yellow split peas (1 cup)

500 ml coconut milk (2 cups)

1 tsp sugar, or to taste

Method

Main

1.Process onion, garlic, ginger and curry powder in a small food processor to a coarse paste.

2.Heat oil in a saucepan over medium-high heat. Add cinnamon, curry leaves and chilli and fry, stirring, until fragrant (5 minutes). Add curry paste and stir occasionally until fragrant and slightly darker (5 minutes). Add peas, coconut milk and 250ml water, bring to the simmer, then reduce heat to low and simmer until peas are tender (45-50 minutes), adding extra water if getting too thick. Season to taste with sugar, salt and pepper and chilli powder if desired.

Note Malaysian curry powder is available from Asian stores. If it’s unavailable, substitute a mild Indian curry powder.
Notes

Tony Tan

Profile Claire Delmar

Ingredients

Method

Main

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