Dhal Curry

A perfect, cheap and easy curry to make when you're missing Malaysian food.

This recipe was adapted from my mother's classic never-goes-wrong Charmaine Solomon cookbook. It is one of the easiest and fuss-free dhal recipes I have come across.

Dhal Curry

200g split yellow lentils
1 large onion (finely sliced)
2 cloves of garlic (finely chopped)
1 teaspoon grated ginger
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1-2 potatoes (optional)
1 carrot (optional)
3 cups hot water

1. Wash the lentils then leave to soak in a bowl of water for a few minutes. Discard those that float on the surface. Drain well and set aside.

2. Heat oil in a fry pan or pot then fry onion, garlic and ginger until the onion softens and turns golden brown.

3. Add turmeric and mix well. Add lentils and fry for a minute or two. Add in carrots and potatoes if using.

4. Add hot water, bring to boil then reduce heat to a simmer.

5. Cover and cook for 15-20 minutes or until the lentils are half cooked. Add salt to taste and garam masala.

6. Continue cooking until lentils are soft, some water is evaporated and the consistency is similar to porridge. If the curry is too watery, continue boiling without the lid.

Done! Make sure you serve it up with some nice crispy roti. Mmmmm.