There is a street of casual open-air restaurants, just 10 minutes’ walk away from my family home. Among them are two competing Mamak hawkers. I would go to the one that was open earlier on Sundays for breakfast and the one that shut later after a night out for supper. Whatever the time of the day, I would order roti prata, wonderfully greasy and flaky ghee flatbread that you dunk into a thin, spicy curry. It was a simple curry, made with lentils, curry leaves and maybe a few bits of tomato, but I would mop up every drop. This dal is a take on that hot, spicy prata curry. I’ve used more coconut and lentils to turn it into a richer dish that’s perfect over plain steamed basmati rice.
300 g (101/2 oz) red lentils, soaked for 15 minutes then drained
400 ml (14 fl oz/generous 11/2 cups) coconut milk
800 ml (27 fl oz/3¼ cups) water (see Tip)
1 tsp ground turmeric
1 tbsp lime juice
1¼ tsp fine sea salt, or to taste
TO FINISH
2 tbsp vegetable oil
1 tsp cumin seeds
2 green bird’s eye chillies, halved lengthwise
10 fresh curry leaves
Method
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Once hot, add the lemongrass and star anise, followed by the onions. Fry until light golden, about 5 minutes. Then add the garlic and tomato purée, frying for another 2 minutes.
Tip in the lentils, coconut milk, water and turmeric.
Bring everything up to a boil, then cover and lower the heat so it cooks at a gentle simmer for 30 minutes. Stir once in a while so the dal doesn’t stick to the bottom of the pan.
Fish out the lemongrass and star anise, then season the curry with the lime juice and salt, tasting and adjusting as you like.
Just before serving, in a separate small frying pan, heat the 2 tablespoons of oil to finish over high heat.
Now you want to work quickly so the spices don’t burn! Add the cumin seeds, chillies and curry leaves to the hot oil, in that order. Once the curry leaves crackle, pour the spiced oil and fried curry leaves into the dal and stir through.
TIP: I like to fill up the empty coconut milk tin twice to measure out the water and rinse out the last of the coconut milk.
There is a street of casual open-air restaurants, just 10 minutes’ walk away from my family home. Among them are two competing Mamak hawkers. I would go to the one that was open earlier on Sundays for breakfast and the one that shut later after a night out for supper. Whatever the time of the day, I would order roti prata, wonderfully greasy and flaky ghee flatbread that you dunk into a thin, spicy curry. It was a simple curry, made with lentils, curry leaves and maybe a few bits of tomato, but I would mop up every drop. This dal is a take on that hot, spicy prata curry. I’ve used more coconut and lentils to turn it into a richer dish that’s perfect over plain steamed basmati rice.
This delicious recipe is from Shu Han Lee’s new cookbook, Agak Agak – Everyday Recipes From Singapore published by Hardie Grant books.
Ingredients (SERVES 3–4)
1 tbsp vegetable oil
1 lemongrass stalk, bashed lightly
2 star anise
1 large onion, finely chopped
2 garlic cloves, finely chopped
1½ tbsp tomato purée (paste)
300 g (101/2 oz) red lentils, soaked for 15 minutes then drained
400 ml (14 fl oz/generous 11/2 cups) coconut milk
800 ml (27 fl oz/3¼ cups) water (see Tip)
1 tsp ground turmeric
1 tbsp lime juice
1¼ tsp fine sea salt, or to taste
TO FINISH
2 tbsp vegetable oil
1 tsp cumin seeds
2 green bird’s eye chillies, halved lengthwise
10 fresh curry leaves
Method
TIP: I like to fill up the empty coconut milk tin twice to measure out the water and rinse out the last of the coconut milk.
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