A chana dal curry inspired by Malay cuisine – a melting pot of cultures and flavours. This is perfect with some freshly made roti or paratha.
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We've nailed an easy homemade paratha recipe here that's perfect for dunking in this curry.
We've nailed an easy homemade paratha recipe here that's perfect for dunking in this curry.
Serves
4
For The Curry Paste:
Onion
Galangal
Garlic Clove
Lemongrass Stalk
Ground Turmeric
Ground Cumin
Ground Coriander
Chilli Powder
For The Curry:
Chana Dal
Makrut Lime Leaf
Curry Leaf
Coconut Milk
Water
Tamarind Paste
Fish Sauce
Try It With...
We've nailed an easy homemade paratha recipe here that's perfect for dunking in this curry.
We've nailed an easy homemade paratha recipe here that's perfect for dunking in this curry.
Serves
4
For The Curry Paste:
Onion
Galangal
Garlic Clove
Lemongrass Stalk
Ground Turmeric
Ground Cumin
Ground Coriander
Chilli Powder
For The Curry:
Chana Dal
Makrut Lime Leaf
Curry Leaf
Coconut Milk
Water
Tamarind Paste
Fish Sauce
Unlock Mob Premium
Try It With...
We've nailed an easy homemade paratha recipe here that's perfect for dunking in this curry.
We've nailed an easy homemade paratha recipe here that's perfect for dunking in this curry.
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Step 1.
Rinse and soak the chana dal in hot water for at least 3 hours.
Step 2.
Peel and roughly chop the onion. Peel the galagnal, garlic and trim the lemongrass. Add all of them into a food processor with the ground spices and pulse until a fine paste forms. Discard the tough stalks from the makrut lime leaves and thinly slice.
Step 3.
Place a saucepan on medium heat. Once hot, add half of the coconut milk and cook, stirring, until the oil separates and the coconut solids turn golden, 3-5 mins. Add the curry paste and toast for 2-3 mins. Then, add the drained chana dal, curry leaves, lime leaves and cook for 2-3 mins until fragrant. Stir through the remaining coconut milk and your water. Bring to the boil, turn the heat down to medium-low and simmer until the chana dal has softened and the oil has separated from the curry, 60-90 mins (the longer you've soaked it, the quicker it will cook). Stir the tamarind paste through and season with fish sauce. Top it up with water if the curry is looking too dry and thick – it should be quite loose.
Step 4.
Spoon the curry into bowls and mop up with some roti or paratha.
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