The tempered dhal curry is perfect for picnic rice packets.
This dry, spicy dhal curry where coconut milk may be omitted
does not get spoilt within hours.
Ingredients
1.
½ cup dhal
2.
½ cup water
3.
¼ tsp turmeric powder
4.
1” cinnamon stick
5.
½ tsp chili powder
6.
2 tbsp oil
7.
¾ tsp mustard seeds
8.
4 - 5 shallots, thinly
sliced
9.
4 – 5 garlic cloves, halved
10.
3 – 4 dry red chilies,
broken roughly into 2
11.
1 sprig curry leaves
12.
1” pandan leaf
13.
1 tbsp chili flakes
14.
½ tsp salt
15.
¼ cup thick coconut milk
(optional)
Serves 6
Method
1.
Add the dhal, water, turmeric powder, cinnamon stick and
chili powder into a saucepan and boil until the seed is
light and fluffy
2.
Heat oil and add the mustard seeds
3.
As the seeds pop, add the shallots, garlic, red chilies,
curry leaves, pandan leaf and chili flakes and sauté
until fragrant
4.
Add the cooked dhal and mix well
5.
Add salt to taste. Add the coconut milk only if the tempered
dhal curry is to be enjoyed immediately
Variation
Heat 1 – 2 tbsp oil, and add mustard seeds. Take
care from the popping mustard seeds. Add chili flakes and the
cooked dhal curry. Adjust salt to taste and remove from fire.
Curries
