Here is an easy dhal curry recipe using yellow lentils which are said to be one of the healthiest food around. It is good for the heart and also aids in getting rid of infections.
In Malaysia and Singapore, this curry is very popular at Mamak eateries as it is eaten along with an Indian-influenced flatbread called ‘roti canai’ or ‘roti pratha’. Here are some tips to making the best dhal curry.
Is this dhal curry spicy?
Not at all. In fact, dhal curry is not meant to be hot and spicy. You can make it spicier by adding more dried chillies to the recipe as the suggested amount mentioned does not make the dhal curry hot.
Do lentils need to be soaked?
No. Lentils do not need to be soaked before cooking. They are soaked to reduce the cooking time. As they are dry and hard, they are soak for 20 minutes in hot water or at least 6 hours in room temperature water.
Either way, the lentils are going to turn out fine.
Speed up dhal cooking process
It usually takes a long time to cook dhal until they start breaking down, which creates the thick consistency that we love on rice and roti canai.
Therefore, blending it towards the end of the cooking process for a few seconds helps to create that texture needed within a short time. You can use the classic stand blender or the hand blender.
How to serve dhal?
As dhal curry is not at all spicy. it is suitable even for young children. It is good enough to be enjoyed just as it is or served together with bread, roti canai, paratha, chapati or rice.
