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Malaysian Vegetable Lentil Curry | Vegetable Dal for Roti Canai

Course Main Dish – Gravies
Cuisine Malaysia
Author Srivalli

Ingredients

  • 3/4 cup Toor Dal
  • 1/4 cup Channa Dal
  • 1 large Potato
  • 2 large Brinjal
  • 1 large Tomato
  • 2 medium Green Chillies
  • A Pinch Turmeric Powder
  • Onions small piece
  • 1/4 tsp Ginger Garlic Paste
  • 2 Clove
  • 1" Cinnamon

For the Tempering

  • 2 tbsp Cooking Oil
  • 2 medium Onions sliced
  • 1 Dried Red Chilli
  • Curry Leaves handful
  • 3 - 4 cloves Garlic

Instructions

How to make the Dhal curry

  • Wash and pressure cook the toor dal, chana dal along with a pinch of turmeric powder with enough water covering the dal, for about 3 - 4 whistles. Let the pressure fall down.
  • Next, add the cubed potatoes, brinjal, green chilies, tomatoes, little onions and pressure cook for another whistle or two. Once the pressure falls down, remove the lid and add more water and continue cooking in low flame. Add the ginger garlic paste now. You can boil till the dal becomes little thick and the dal is well cooked.
  • Meanwhile, saute onions, dry red chilies, curry leaves till the onions are browned. When the onions are well browned, pour that mixture into the simmering dhal. Mix and cook for another 5 mins and switch off.

Notes

I added more chilies than what was suggested. Both the recipes didn't have green chilies and spices. I remember reading about the spice from another source which I forgot. However, I concluded that the dhal has to be spicy to pair well with the roti canai.
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