This Dhal Curry is a very mild and nutritious curry made up mainly of lentils, tomatoes, chilies, and spices. Heat level can be adjusted according to taste.
Happy Monday everyone! I hope you had a good weekend. Apart from one social gathering, we had a fairly relaxing weekend. I was thankful the weather was gorgeous as it has been dull, grey, and rainy most of the week. It finally cleared up on Friday leaving the weekend with lots of sunshine and clear blue skies.
Signs of Autumn
The days are getting shorter and many of the maples trees in the neighborhood are showing signs that fall is upon us. It seems to me like the orange hues are normally the first ones to appear, followed by red, and finally yellow. We have a few mature trees in the yard and they all turn yellow. I wish the people who first lived here would have planted some trees with leaves that would turn orange or red.
Moving to WordPress
Enough of the weather but before we move on today’s recipe, I would like to let you in on some changes that will be coming up soon. Roti n Rice will be moving to WordPress in the next few days. She will have a new look and her own domain. Hopefully the move will go smoothly and my next post will be on the new platform.
Mild and Nutritious Dhal Curry
And now let’s get back to the Dhal Curry…..
Dhal curry is a very mild and nutritious curry made up mainly of lentils, tomatoes, and chilies. Sometimes potatoes and gourds are added. Very few spices are used and the heat level can be adjusted by using more or less dried chilies. This curry is very kid friendly as it can be made relatively mild.
Malaysia’s Popular Breakfast
In Malaysia and Singapore, Dhal Curry is often associated with the ever popular Roti Canai (roti pratha) and is usually eaten during breakfast. If you wish to make your own, please check out my recipe by clicking on the picture below.
Otherwise you can purchase frozen ones from the Asian and Indian grocery stores. It only takes 2 to 3 minutes to fry up one of these delicious flat breads.
Different Versions of Dhal Curry
There are many versions of Dhal Curry out there. This one is the one I am most familiar with. It has all the ingredients found in the version served in most Malaysian Indian restaurants. I have made it thicker but you can certainly thin it out by adding more water if preferred.
Sometimes, I like to add eggplants (brinjals) into the curry. To see what that looks like, please check out my Dhal and Eggplant Curry. There is a video in this post and you can see exactly how this dish is made (same steps) in the video.
The other vegetable that I have seen and may be used in Dhal Curry is moringa oleifera, commonly known as “drumsticks”. Here is the US, I can buy frozen “drumsticks” at an Indian grocery store not far from where I live. I even managed to buy fresh “drumsticks” once at the same store and to make this Drumstick Shrimp Curry. Please do check out the post if you are curious to see what fresh and frozen “drumsticks” look like. There is a picture of the packaging of the frozen ones in that post.
Enjoy…..and have a wonderful day!