Curry Dal

Curry Dal is my favorite.  I like it to go with roti canai and nasi lemak.  I like it so much that I decided not to be held ransom by the Mamak stall operators.  So the next logical course of action is to prepare my own concoction.

So, I seek the advice from K, and so she says….

Ingredient A

1. 100g lens ( kacang dhal ) ( seeds of Lens culinaris )

2. 1 piece of tomato, diced

3. I piece of carrot, diced

4. 1piece of potato, diced

5. 1 liter water

Seasoning A

1. asafoetida ( Ferula assofoetida ) powder

2. Turmeric / kunyit  ( Curcuma longa ) powder
3. Curry powder

Seasoning B

1. butter or margarine

2. mustard seed

3. curry leaves ( Murraya koenigii )

4. dried chili

5. clove / cengkih ( Syzygium aromaticum )

Method

1 pre-soaked the lens beans in water for > 1hour

2. simmer all the Ingrdient A in water until the lens beans softened

3. put in a bit of turmeric powder for the yellowish colouring

4. seasoned with asafoetica & curry powder

5. add salt to taste

on other pan
6. heat the butter or margarine

7 heat the mustard seed till they popped

8. add in some clove, curry leaves and dried chili

9. stir a bit

10 add to the Ingredient A mixture

Serving suggestion :

best to go with Roti canai