Dhal Curry (Malaysian Mamak-Style Lentil Dhal)
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Ingredients
- 300 g dried red lentils
- 1 onion, finely chopped
- 3 garlic cloves
- 15 g fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin seeds
- 200 ml tinned coconut milk
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 456 kcal
- Protein
- 20.1 g
- Carbohydrate
- 48.5 g
- of which sugars
- 4.8 g
- Fat
- 17.9 g
- of which saturates
- 9 g
- Fibre
- 8.9 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the red lentils well.
- 2
Heat the vegetable oil in a large pan and fry the cumin seeds for 30 seconds until fragrant, then add the onion and fry for 5 minutes until soft.
- 3
Add the garlic, ginger and curry powder and fry for 1 minute.
- 4
Add the lentils and 700ml water, bring to a simmer and cook for 20-25 minutes, stirring occasionally, until the lentils have broken down.
- 5
Stir in the coconut milk and simmer for a further 5 minutes until creamy.
- 6
Season with a little salt and serve with steamed rice.
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