Common at Malaysian mamak stalls, this dhal simmers yellow lentils with a mustard seed, curry leaf and turmeric tempering, finished creamy with coconut milk. It freezes well, making it a practical weeknight option.
Bring the rinsed lentils to a boil with the water, skimming off the foam, and cook for 20 minutes until soft.
In a separate pan, heat the oil and toast the mustard seeds until they pop, then add the chopped onion, crushed garlic, grated ginger and curry leaves and sauté until the onion softens.
Stir the turmeric, chili powder and salt into the tempering and cook for one more minute, then pour the mixture and the coconut milk into the boiled lentils and simmer for 15 more minutes.
Keep a lid nearby when the mustard seeds pop in the oil, as they can spatter. The dhal thickens as it cools; add a splash of water when reheating to bring it back to its original consistency.
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.