Again too much meaty dishes during the week at my mum's place, wedding dinner and family gathering, so really crave for something less oily and light from my own kitchen. Cooked this dhall curry cos' my hubby bought some dhall when he went to the Indian shop to get some Psyllium Husk [see more here].
Here's a simple Dhall curry which I cooked to serve with steaming hot white rice for a weekend dinner. With some banana leaves left over from making Oh Choe Koo, I used them to serve the hot dhall curry over rice.
Ingredients200 gm dhall [soaked for at least 2 hours or overnight]
some Indian herbs [cumin seeds, mustard seeds, bay leaves, cloves, cardamon]
4-5 dried red chillies - soaked and cut small pieces
3 shallots - sliced
3 cloves garlic - sliced
3 green chillies - sliced2 tomatoes - cubed
1 carrot - cubed
1 potato - cubed
100 gm long beans - cut small pieces [about 1/2 inch length]
2-3 sprigs curry leaves
2-3 tsp tumeric powder
1500 ml water
1-2 tsp salt to taste
- Heat a little oil in a sauce pot. Saute shallots and garlic until aromatic. Add in all the Indian herbs, continue to fry until fragrant.
- Add in the dried chillies, green chillies and curry leaves. Fry for a while.
- Add in the rest of the ingredients. Stir to mix well.
- Add in the dhall and water. Let the water boil, then add in the tumeric powder.
- Boil for 5-10 minutes, the lower fire to simmer until dhall is soft.
- Serve hot with rice or flat bread.