Author Notes
6 ingredients, 5 minutes of active work, and minimal time make this delicious curry a must have in your recipe arsenal. —DoaaE
Ingredients
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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
Directions
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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.
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While the lentils are cooking, in a food processor, purée the chopped tomatoes, garlic, shallots, and sambal (if using). Add salt to taste.
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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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