Dhal or Dal, the Indian staple made from split pulses, is healthy, tasty and very cheap, too. Dhal is often translated as “lentils” but actually refers to a split version of a number of lentils, peas, chickpeas (chana), kidney beans and so on. If a pulse is split into half, it is a dhal. For example, split mung beans are mung dhal.
A stew or soup made with any kind of pulses, whole or split, is known as dhal.
For most vegetarians, dhal is one of the main protein sources. Adding pulses to your diet is a great way to eat healthier. They are so full of protein, fiber, iron and so many other nutrients.
We love this frozen plain Roti Canai (Roti paratha). This Kawanku brand is highly recommended - fluffy, crispy & light Roti Canai. Even some mamak restaurant who claims that they have the best roti canai in town can't compare with this (just my opinions). You really got to try it yourself to believe me.
But, eating plain roti canai is kinda boring right. Unless you are the one who likes to dip in sugar. We prefer to eat with some thick dhal curry. Therefore, we made some potatoes dhal curry ourself to go with these fluffy roti canai.
Ingredients: (serves 4-5)
120g Dhal - rinse & soaked for 2 hrs & drained
1 tbsp Cooking Oil
1 Red Chilli Padi - cut
1 Tomato (small) - cut into wedges
1 Shallot - thinly sliced
1 Potato (small) - cut into small cubes
35g Carrot - cut into small cubes
1 tsp Mustard Seed
3 Dried Red Chillies
1 sprig Curry Leaves
750ml Water
1/4 tsp Turmeric Powder
1/4 tsp Red Chilli Powder
1/2 tsp Salt (or to taste)
1/2 tsp Sugar
Step by Step:
1. Heat oil in pan & saute mustard seed & shallots till fragrant.
2. Add curry leaves, dry chillies & chilli padi and saute for 1 minute.
3. Then add in carrot, tomatoes, potatoes & soaked dhal. Stir to mix and add water.
4. Bring to a boil.
5. Once boiling, add chilli powder & turmeric powder. Then reduce heat & let it simmer for 30-45 mins with lid covered.
6. By 30 mins, the dhal should be cracked open but not melted yet.
7. Use a spoon to scoop up some of the dhal & blend till fine paste. I only scoop about half of the dhall as I prefer some dhal to be in whole so as to have some texture in my curry. (Only blend dhall, I didn't take potatoes or carrot)
8. After blending into fine paste, pour back into the remaining & stir to mix evenly. If you find it too thick, you may add abit of water. Consistency is very much depends on individual.
9. Add salt & sugar to taste. Dish up & serve.
Dhal curry is usually eaten together with the local roti canai (roti pratha). I will cook a big portion here, pack in small plastic and freeze it in the freezer. Whenever I need to eat, I just take it out, thaw it & reheat. (Pack only when fully cooled down)
To cook the Roti Canai (Roti Paratha)
1. Remove dough piece from the pack. No need to defrost. Directly on stove. Remove the front & back plastic. Before that, melt a bit butter (just abit will do) for a more fragrant Roti.
2. Lay flat on the pan & cook for about 2-3 mins on each side.
3. Roti will puff up & turn golden. Flip & cook on both sides till well done.
4. Dish up & serve hot with your potatoes dhall curry.
Yummss.... Yummss...Now, whenever you want to eat Roti Canai, you can always had it at home.. Be it breakfast or lunch or dinner or supper.. No need go mamak stalls anymore!!! Hope you like it!!
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Queen's Xense Casserole with Glass Lid comes in 2 different sizes : 20cm & 24cm.
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