Malaysian-Inspired Chana Dal Curry
A chana dal curry inspired by Malay cuisine – a melting pot of cultures and flavours. This is perfect with some freshly made roti or paratha.
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Serves
4
For The Curry Paste:
Onion
Galangal
Garlic Clove
Lemongrass Stalk
Ground Turmeric
Ground Cumin
Ground Coriander
Chilli Powder
For The Curry:
Chana Dal
Makrut Lime Leaf
Curry Leaf
Coconut Milk
Water
Tamarind Paste
Fish Sauce
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Notes (4)
L
Lamaan P.
5 days ago
The dal was extremely undercooked after 1 hour of cooking. I had to put it in a pressure cooker
R
Rachel L.
11 days ago
This recipe is basically wrong, I ended up soaking the beans for two hours and cooked it for well over three hours and it still wasn’t properly cooked!
E
Emma D.
2 months ago
Check the chana dal pack before cooking! I made this and it went very wrong, I had a flavourful broth with little firm chana dal in it. I checked the pack after my failed dinner and it said to soak for a minimum of 4 hours instead!! Will try again with more time as the flavours in this look amazing.
L
Leon B.
2 months ago
Very small portion sizes. The Chanal Dal needs much much longer to soak and cook. Coconut milk did not separate oil at all, should this be coconut cream? Flavours were nice but I would double everything in the ingredients and triple the cooking time.