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.