There are so many ways to cook dhal curry. This is the way I remember my mum cooking it. However she will usually add smoked tuna or Maldive fish. This was my favourite curry growing up and my mum had a way of making anything tasty with very limited ingredients! So I dedicate this curry in memory of my mum.
Dhal curry goes well with rice or rotis. Here I am serving it with a Maldivian style spinach salad, and a green mango salad.
Prep time: 15 minutes
Cook time: 20-25 minutes
Serves 3-4
Ingredients
- 1/2 cup masoor dhal
- 2 cups water
- 1 small onion, thinly sliced or 1/2 cup onion thinly sliced
- 1 tablespoon crushed garlic
- 1/2 teaspoon grated ginger
- 1 sprig curry leaves
- 2x5cm pandan leaf
- 1/4 habanero chilli or to taste
- 1/4 cup green unripe mango, thinly sliced or 1 medium fresh tomato chopped
- 1/4 teaspoon ground cardamom or 4 green cardamom pods, crushed
- 1/4 teaspoon cinnamon powder or 1x3cm cinnamon stick
- 1/4 teaspoon ground cumin
- 1 vegetable stock powder
- 1 teaspoon grated fresh turmeric root or 1/4 teaspoon turmeric powder
- 1/4 teaspoon salt or to taste
- 1/4 cup coconut milk dissolved in 1/2 cup hot water
Method
- Wash the dhal 3 -4 times in water or until the water runs clear.
- Place the dhal in a medium size pan and put 2 cups of water.
- Bring to a boil over medium heat, while skimming off any scum or foam that rises to the surface.
- After about 10 minutes add the rest of the ingredients except for the coconut milk.
- Cover and cook over medium heat stirring occasionally until the dhal is cooked and soft.
- Add the coconut milk cook for one more minute and take off heat.
- Serve with rice, roti or bread, accompanied with a green salad if desired.
Spinach salad
Ingredients
- 1/4 cup onion, thinly sliced
- 1 red bird’s eye chilli, thinly sliced
- 1/4 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 3/4 cup thinly sliced baby spinach leaves
Method
- In a small bowl thoroughly mix and squeeze the onion, chilli, salt and lemon juice with your hand. (Use a disposable glove)
- Gently mix in the spinach leaves and serve.
Green mango salad
Ingredients
- 1/4 cup onion thinly sliced
- 1 red bird’s eye chilli, thinly slice
- 1/4 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 3/4 cup green mango, thinly grated
Method
- In a small bowl thoroughly mix and squeeze the onion, chilli, salt and lemon juice with your hand.(use a disposable glove)
- Gently toss the mango and serve.
If you make the recipe, please share it by tagging #nattulicious on Instagram.
