Special Dhal Curry

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There are so many ways to cook dhal curry. This is the way I remember my mum cooking it. However she will usually add smoked tuna or Maldive fish. This was my favourite curry growing up and my mum had a way of making anything tasty with very limited ingredients! So I dedicate this curry in memory of my mum. 

Dhal curry goes well with rice or rotis. Here I am serving it with a Maldivian style spinach salad, and a green mango salad. 

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Prep time:  15 minutes
Cook time: 20-25 minutes
Serves 3-4

Ingredients 

  • 1/2 cup masoor dhal
  • 2 cups water
  • 1 small onion, thinly sliced or 1/2 cup onion thinly sliced
  • 1 tablespoon crushed garlic
  • 1/2 teaspoon grated ginger
  • 1 sprig curry leaves 
  • 2x5cm pandan leaf
  • 1/4 habanero chilli or to taste
  • 1/4 cup  green unripe mango, thinly sliced or 1 medium fresh  tomato chopped
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon powder 
  • 1/4 teaspoon ground cumin
  • 1 vegetable stock powder
  • 1 teaspoon  grated  fresh turmeric root or 1/4 teaspoon turmeric powder
  • 1/4 teaspoon salt or to taste
  • 1/4 cup coconut milk dissolved in 1/2 cup hot water

Method

  1. Wash the dhal 3 -4 times in water or until the water runs clear.
  2. Place the dhal in a medium size pan and put 2 cups of water.
  3. Bring to  a boil over medium heat, while skimming off any scum or foam that rises to the surface.
  4. After about 10 minutes add the rest of the ingredients except for the coconut milk.
  5. Cover and cook over medium heat stirring occasionally until the dhal is cooked and soft.
  6. Add the coconut milk cook for one more minute and take off heat.
  7.  Serve with rice, roti or bread, accompanied with a green salad if desired.

Spinach salad

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Ingredients 

  • 1/4 cup onion, thinly sliced
  • 1 red bird’s eye chilli, thinly sliced
  • 1/4 teaspoon salt
  • 1 tablespoon freshly squeezed lemon juice
  • 3/4 cup thinly sliced baby spinach leaves

Method 

  1. In a small bowl thoroughly mix and squeeze the  onion, chilli, salt and lemon juice with your hand. (Use a disposable glove)
  2. Gently mix in the spinach leaves and serve.

Green mango salad 

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Ingredients 

  • 1/4 cup onion thinly sliced
  • 1 red bird’s eye chilli, thinly slice
  • 1/4 teaspoon salt
  • 1 tablespoon freshly squeezed lemon juice
  • 3/4 cup green mango, thinly grated

Method

  1. In a small bowl thoroughly mix and squeeze the onion, chilli, salt and lemon juice with your hand.(use a disposable glove)
  2. Gently toss the mango and serve.

If you make the recipe, please share it by tagging #nattulicious on Instagram.

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