SBS Food

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Dhal

This recipe features toor dal (yellow lentils), tomatoes, Malaysian meat curry powder and sambal oelek, a spicy paste made from chilli, shrimp paste and lemon juice. Serve your dhal with a stack of flaky roti canai for a delicious Malaysian feast.

Dhal

Credit: Anson Smart

  • serves

    4–6

  • prep

    10 minutes

  • cook

    50 minutes

  • difficulty

    Easy

serves

4–6

people

preparation

10

minutes

cooking

50

minutes

difficulty

Easy

level

Ingredients

  • 240 g (1 cup) toor dal (yellow lentils), rinsed, drained (see Note)
  • 2 tomatoes, core removed
  • 2 tbsp sambal oelek
  • 4 garlic cloves, roughly chopped
  • 1 onion, roughly chopped
  • ¼ cup (60 ml) ghee or vegetable oil
  • 50 g Malaysian meat curry powder
  • 125 ml (½ cup) coconut milk

Instructions

Place lentils and 1.75 litres water in a pan and bring to the boil, skimming surface to remove scum. Reduce heat to medium. Simmer vigorously for 40 minutes or until lentils are soft.
 
Meanwhile, using a knife, score the base of tomatoes with a cross, place in a bowl and cover with boiling water. After 30 seconds, drain and refresh. Peel tomatoes, discard skins and roughly chop. Process with sambal oelek, garlic and onion in a food processor to a purée. Season with salt.

Heat ghee in a deep frying pan over medium heat. Add tomato mixture and cook for 2 minutes, then add curry powder and stir for 3 minutes or until fragrant. Add coconut milk and lentil mixture, and stir to combine. Cook for 5 minutes for flavours to develop, then season with salt. Add more water, if desired.

Note
• Toor dal, available from Indian food shops, breaks down most easily out of all yellow lentils.

Here's how to make your own
roti-canai.jpg
Source: Undefined
Photography Anson Smart

As seen in Feast magazine, Sept 2011, Issue 1.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 3 April 2019 2:56pm
By Olivia Andrews
Source: SBS



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