Dhal Curry ( Lentil Curry ) Episode 04

Introduce the dish and ingredients.

Wash and drain 1/2 cup of lentils and place them in a clay pot.

Prepare two pans for the creamy and spicy versions of the curry.

Cut green chilies (optional) and chop red onions and garlic.

Add curry leaves, pandan leaves, garlic, green chilies, red onions, and salt to the lentils in the first pan.

For the creamy version, add 1/4 teaspoon turmeric, 1/2 teaspoon curry powder, a small piece of cinnamon, and about 10 fenugreek seeds to the first pan.

For the spicy version, add 1 teaspoon of chili flakes to the second pan.

Pour 3/4 cup of thin coconut milk into both pans and stir.

Cover the pans and turn on the heat until the coconut milk boils.

Once boiling, reduce heat to medium-low and cook for another 1-2 minutes, stirring occasionally.

After cooking, add 1/2 cup of thick coconut milk to the creamy version and cook for another minute with the lid open.

Prepare the tempering by heating 1 teaspoon of coconut oil in a separate pan.

Add mustard seeds, curry leaves, garlic, and red onions to the hot oil and fry until golden brown.

Add chopped chili pieces (without seeds) to the tempering mixture.

Pour the tempered mixture into the creamy version of the curry.

Serve both the spicy and creamy versions of the dhal curry with hot rice.

Equipment Needed

Dietary

Allergens