This is the first time I cook dhal curry and it was easier than I thought . I loved it....saw it on Sonia's blog and I knew I had to try making my own dhal curry at home to go with my homemade chapati :)...and since I can make quite soft chapati, the thought of homecooked dhal curry is even more inspiring :) I soaked the lentils a bit longer to shorten the cooking time. I prefer the dhal very soft and the gravy thicker than those sold at the mamak shop. Dhal is good protein so this meal is considered healthy :) For the chapati , I used hot milk and Crisco shortening to make the dough. And truly it was soft and a friend told me to roll the chapati dough into very thin disc...as thin as I can go and when cooking the chapati , make sure the griddle is very hot. It cooks fast...and remembering all the pointers she gave me, I managed to make some soft chapati :) This chapati was so much better than the previous one I made. I realised that if the dough is kept overnight in the fridge, the chapati will be even more softer.
Sonia of Nasi Lemak Lover has got many good recipes on her blog, do hop over to her blog to see her original Dhal Curry . Mine was more yellowish than hers coz I accidently added a wee bit more of the turmeric powder than required but luckily it did not affect the taste of dhal curry . I wanted it more spicy hot so I added in chilli flakes and more dried chillies. Love the aroma of green chillies, mixed indian herbs ( halba ) , and curry leaves while it was simmering in my claypot. I will cook this again for the weekend . Easy to whip up and we can eat this through out the day :)
love the soft chapati and the tasty and delicious
Dhal Curry - taken from Nasi Lemak Lover
Dhal 250g (soaked for 2hours or more)
Green chili 1, sliced
Shallot 3, sliced
Garlic 3, sliced
Tomato 1, cubed
Potato 1, cubed
Carrot 1, cubed
Curry leaves 1 stalk
Turmeric powder 1tbsp
Mixed Indian herbs (mustard seeds, cumin seeds &etc)- easily found in Indian grocery shop
Salt to taste
1. Heat oil in a wok, add in shallot, mixed Indian herbs and garlic, stir fry till fragrant
2. Add in green chili and curry leaves, stir fry for a while
3. Add the rest of tomato, potato and carrot, mix well.
4. Then add in dhal and water. And follow by turmeric powder.
5. Simmer for 1.5 hours or until dhal is soft.
* * *
1 cup Atta flour
2 tbsp of Crisco shortening
a pinch of salt
1/4 cup or more hot milk - enough to make a soft and pliable dough
Combine the atta flour with the shortening...slowly add in the hot milk to the flour mixture to form a soft and pliable dough. Knead the dough for 5-7 minutes till it is smooth. Leave to rest for 30 minutes. Divide into 4 equal pieces . Shape each piece into a round ball and roll each ball into a flat round disc. Warm the non-stick pan or tawa pan and cook the chapati till it blisters and puffs up - 3 mins on each sides. Serve with curry or dhall curry of your choice.
* note : I noticed that if the dough is kept in air tight container and leave overnight in the fridge, the chapati will be softer still