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dhal malaysian lentil curry

Dhal (Malaysian Lentil Curry)

Kristin Tan
In Malaysia, Dhal is probably the most classic dish to pair with roti, rice and more. This simple lentil curry is satisfying and delicious.
5 from 2 votes
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Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Asian, Indian, Malaysian
Servings 4 people

Ingredients
  

Dhal

  • 1 red onion diced
  • 4 garlic cloves minced
  • 1 tsp turmeric
  • ½ tbsp curry powder
  • 1 tomatoes chopped
  • 1 potato peeled, medium dice
  • 1 carrot medium dice
  • ¾ cup malawi dhal
  • 3 cups water more to taste
  • 1½ tsp salt more to taste

Spices

  • 1 tbsp oil
  • ½ tbsp mustard seed
  • 1 tsp fennel seed/jintan manis
  • 3 dried chili
  • 1 stalk curry leaves

Instructions
 

Cook the dhal

  • Rinse and drain malawi dhal a few times.
  • In a pot over medium heat with some oil, fry onions until soft and fragrant. Add in minced garlic, turmeric powder and curry powder. Cook for 1 minute then add in tomato, potato, carrot, dhal and water. Bring to a boil, cover with a lid and let simmer for 1 hour. Stir occasionally to prevent the lentils from burning.

Temper the spices

  • Heat a small pan with some oil over medium heat. Once the oil is hot, add in mustard seed. Once it crackles, add in fennel seed, curry leaves and dried chili. Fry for a few minutes until fragrant.
  • Pour everything into the dhal, and season with salt to taste.
  • Serve warm with roti canai or rice.

Notes

You can also soak the dhal for 15-20 minutes, so that it breaks down even faster. However, I usually skip the presoak.
Keyword carrot, curry powder, dried chili, lentils, potato, tomato
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