Malaysian Lentil Curry
Author Notes: 6 ingredients, 5 minutes of active work, and minimal time make this delicious curry a must have in your recipe arsenal. —DoaaE
Serves 4
-
1
cup Yellow Split Peas
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2
Large shallots, roughly chopped
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5
Garlic cloves, roughly chopped
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2
Tomatoes, roughly chopped
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1.5
tablespoons Malaysian Curry Powder (like Spicetreeorganics.com's)
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2/3
cup Coconut Milk
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1
tablespoon Sambal (optional)
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1/4
cup mild oil or ghee
- Place lentils in a pan and cover well with water. Bring to the boil, skimming surface to remove scum. Reduce heat to medium. Simmer until lentils are soft.
- While the lentils are cooking, in a food processor, purée the chopped tomatoes, garlic, shallots, and sambal (if using). Add salt to taste.
- Heat ghee or oil in a deep skillet over medium heat. Add tomato mixture and cook for 2 minutes, then add Malaysian Curry powder (I like Spice Tree Organics' blend) and stir for 3 minutes or until fragrant. Add coconut milk and the lentils, and stir to combine. Cook for 10-15 minutes, then season with salt. Add more water, if a thinner dhal is desired. Serve with roti and enjoy!
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