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Firefly
01-10-2005, 02:09 PM
Hi

Anyone got recipie for Dhal? The type given free in most indian-muslim stall with the canai.

Also which type of Dhal beans to use. I notice there are so many types.. Dhal Malawi, Dhal Toor, Dhal Gram, Dhal Massor and so on....

Thanks in advance.

Sukhipanna
09-10-2005, 11:35 PM
I have this recipe from Amy Beh, appeared in The Star on 30 Aug which you could try out.

Tips: Asafoetida can be found at any Indian grocery shop. It is added to reduce the effect of "wind" or "angin" due to consumption of dhal. It's believed dhal has the same effect as nangka/jackfruit, where one's stomach will have wind after consuming it. But our local Indian store doesn't call it "Asafoetida". So, just tell them it's to reduce wind. You can also get this in Giant. I buy my dhal from Giant too.

Plain Dhal Curry

Ingredients:

120g Mysore dhal
1 tomato, coarsely chopped
3 cloves garlic, sliced
2 green chillies
1 red chilli
100g cauliflower, cut into small florets
1.5 litre fresh chicken stock
2 tbsp oil

Spices:
1 tsp turmeric powder
1 tsp chilli powder
1 tsp fennel powder
2 shallots, finely pounded
1 stalk curry leaves

Seasoning: Salt & sugar to taste

Method:

Put dhal, garlic, chillies, tomato and chicken stock into a pot. Bring to boil then reduce the heat and simmer until dhal is soft.

Blanch cauliflower in boiling water for 10 mins until soft.

Heat 2 tbsp oil in a saucepan, fry spices for 20-30 seconds. Add in cauliflower. Pour the dhal mixture into the spice mixture and continue to cook for 15 mins or until the dhal and cauliflower is soft. Season to taste.
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Or you can try out the following recipe. To make it similar to the dhal curry served at mamak with our roti canai, you can remove the green beans.


Dhal & Green Beans Curry

Ingredients:

100g green beans, soaked overnight
60g Australian dhal
3/4 tsp turmeric powder
1 litre water
1 onion, diced
1 potato
100g carrot
2-3 tbsp oil

Spices:

3 dried chillies
2 red chillies
2 cm fresh turmeric root
3 shallots
2 cloves garlic

Ingredients (B):

2 stalks curry leaves
1 tsp black mustard seeds (biji sawi)
A pinch of asafoetida

Ingredients (C):

1 tbsp tamarind paste mixed with 1 cup of water & squeezed to obtain tamarind juice

Seasoning: Salt & sugar to taste

Method:

Wash green beans and dhal until water runs clear, then soak for at least 1 hour. Put dhal, green beans, turmeric powder and water in a pot. Boil for 35-40 mins.

Add in carrot, potatoes and onion. Continue to cook until beans and dhal turn tender.

Heat oil in a saucepan, fry spices (A) and (B) until fragrant. Transfer the sauteed spices to the dhal and green beans mixture. Stir well to mix. Add in tamarind juice and a little more water. Simmer for 10 mins. Season to taste. Dish out and serve.

Firefly
15-10-2005, 09:58 AM
Thanks.. I tried my own recipe before you posted and it turn out ok too. :D

This is what I did...

ingredients A

8 oz ( Dhal Beans) I mixed Malawi and Massor
1 Round Eggplant
2 Large Potato
1 Carrot
4 -5 cups water
1 Chicken cube (Knor or Maggi)

ingredients B

1/2 tsp. chilli powder
1/2 tsp. fenugreek, ground (haliba)
1/2 tsp. cumin, ground (Jintan Puteh)
1 tb. coriander ground (ketumbar)
1 garlic clove
1/2 tsp. salt
1 onion
turmeric
oil

Method

Boil ingredients A until soft (about 1/2hr).

Soak the turmeric in 1/2 cup of boiling water.
Squeese, strain and keep the water.

Fry onion and garlic in oil until soft & golden.
Mix all the spices together in a small bowl
Add tumeric water to make a thick paste

Add thick paste to onions & garlic and fry all together,
until aromas are fully developed (careful you don't burn).

Add to the ingrediant A and cook, salt to taste.
Simmer in low heat for a few minutes.