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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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An authentic Malaysian recipe. For a vegetarian Dahl leave out the chicken. Ingredients:
300 g roasting chickens, cut into small pieces |
175 g dal, washed and soaked |
3 green chilies |
6 garlic cloves, chopped |
1 teaspoon turmeric powder |
1 tablespoon curry powder |
1 teaspoon salt |
4 cups water |
2 dried chilies, pounded |
1 1/2 cm piece gingerroot, finely diced |
1 large onion, finely diced |
2 curry leaves |
1/2 teaspoon mustard seeds |
3 tomatoes, quartered |
2 potatoes, quartered |
1 1/2 cups coconut milk |
1 cup tamarind juice |
1/2 cup coconut cream |
salt |
1 pinch asafetida powder (optional) |
Directions:
1. Boil dhall with (A) till soft and cooked.
2. Heat a deep saucepan with oil. Saute chicken pieces until they are brown. Remove from saucepan.
3. Saute (B). add more if necessary, until fragrant.
4. Add in potatoes and the sauted chicken, mix in one cup coconut milk and bring to a boil.
5. Add in the cooked dhall and the rest of the coconut milk and tamarind juice.
6. Simmer till potatoes and chicken are soft.
7. Add the tomatoes and the coconut cream. Bring to a boil and cook till gravy is thick.
8. Add salt and a pinch of Asafoetida powder(if using) for better fragrance and taste.
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