CREDIT: rotinrice.com

This Dhal Curry is a very mild and nutritious curry made up mainly of lentils, tomatoes, chilies, and spices. Heat level can be adjusted according to taste.

Course: Side Dish
Cuisine: Malaysian
  • 1 cup 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 (haldi)
  • 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)


  1. Rinse and drain dhal.
  2. 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.

  3. Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.

  4. Remove from heat. Using a blender, pulse several times to desired consistency.
  5. 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.

  6. Add jalapeno peppers and tomatoes. Cook for 2 to 3 minutes.
  7. Transfer fried ingredients to the pot with cooked dhal. Place pot back onto stove and cook for 5 minutes. Turn off heat.
  8. Serve hot with roti or rice.

Another way of preparing dhal curry 🙂 try it and enjoy!!

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