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.

Once the onions are soft and caramelized, add in a tomato, two carrots and two small potatoes, diced. Pour water from dhal pot into the pan and cook until the carrots are soft.

Add 1/2 slice tamarind skin and 1/2 cup coconut milk. Simmer it down until thickened.

Add dhal and a pinch of salt, then cook on low heat, stirring every so often.

Eat with some roti paratha. The carrots and onions gave it a really nice sweetness, while the chiles gave a slight heat to the dish.

Aloha, Nate

One Comments Post a Comment
  1. Jeremy says:

    I want dhal

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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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