Dhal

Annie wanted to make some rendang chicken and I said, you can’t have just rendang chicken without the coconut rice and dhal! So instead of a single, easy dish, I coerced her into preparing this Malaysian feast.

Start a pot of lentils (1/2 cup) going. Season with 1 tsp turmeric powder, a pinch of salt, 1 tsp ginger, garlic and shallot paste. Toss some mustard seed, fennel seed, cumin seed, a stick of cinnamon and 2 chile peppers in oil and fry until fragrant. Add in half a red onion, sliced and a tbsp of curry powder.

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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