Malaysian Dhal Curry
Malaysia's mamak-style dhal: yellow split peas slow-cooked with curry leaves, mustard seeds, turmeric and a spluttering tarka of fried shallot, chilli and dried red chillies. Looser and more spice-fragrant than Indian dhal; eaten with roti canai for breakfast or rice for any meal.
Overview
Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft. The lentils break down into a thick soup. Right at the end, a tempering of mustard seeds, curry leaves, dried red chillies, garlic and shallots is poured sizzling-hot over the surface. The aromatic oil seeps through; the dish transforms.
Ingredients
Dhal
- 250 g chana dal (yellow split peas; rinsed and soaked 30 min)
- 1 onion (large, chopped)
- 3 garlic cloves (crushed)
- 2 cm ginger (grated)
- 1 tomato (chopped)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 long green chilli (sliced)
- 1.2 litres water
- 1 ½ teaspoons salt
Tarka
- 4 tablespoons coconut oil (or vegetable oil)
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 4 dried red chillies
- 15 fresh curry leaves
- 4 garlic cloves (sliced)
- 2 shallots (thinly sliced)
- 1 long red chilli (sliced)
To finish
- ½ lime (juice)
- Fresh coriander
- Hot rice (or roti canai, to serve)
Method
Stage 1 - Cook the dhal
- Drain the soaked chana dal.
- Combine in a large pan with the onion, garlic, ginger, tomato, turmeric, cumin, coriander, green chilli, water and salt.
- Bring to the boil; reduce to a steady simmer.
- Cook 40-45 minutes, stirring occasionally, until the dhal is completely soft and broken down - almost a thick soup. Top up with water if it dries.
Stage 2 - Mash gently
- Use a wooden spoon or whisk to mash the dhal slightly - leave some texture.
- Taste; adjust salt.
Stage 3 - Tarka
- Heat the oil in a small pan over medium-high heat.
- Add the mustard seeds; when they pop, add the cumin seeds, dried chillies and curry leaves.
- Cook 30 seconds; add the garlic, shallots and red chilli.
- Cook 2-3 minutes until everything is golden and fragrant.
Stage 4 - Combine
- Pour the hot tarka - oil and all - directly over the dhal. Listen to it sizzle.
- Stir once; squeeze in the lime juice.
- Top with fresh coriander.
Stage 5 - Serve
- Eat with hot rice or torn roti canai for dipping.
Notes
- Curry leaves: Fresh ones are non-negotiable for the proper smell; dried are pale imitations.
- Dhal consistency: Should be loose and saucy, not thick. If it tightens too much overnight, loosen with water on reheat.
- Tarka at the end only: The point is contrast - a hit of crackling, hot, oily aromatics over the soft, mellow dhal. Made earlier, it loses its punch.
Storage
- Keeps 5 days refrigerated; flavour improves overnight.
- Freezes 3 months.
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