Chana Dal Curry / 鹰嘴豆咖喱 / ダールカレー

Checked out the newly opened mini market on the way back from a morning walk the other day. I am the kind of person that will feel shy or uncomfortable walking out of a shop (small shop) without buying something. Thus, I walked out with a pack of Chana dal (split chickpeas) and Panch Phoron (Indian 5-spice mix) as recommended by the bubbly store owner, and her dal curry recipe. 

Cooked the curry on the same day while my memory still fresh, it turned out really good. Thick and mushy, almost like a creamy bean soup. Just nice that there were two pieces of instant roti canai/roti paratha left in the freezer. We had it with roti canai for breakfast the next day. By the way, roti canai is now available in many flavors but I still prefer the original roti with dal curry. I usually eat roti canai with my hands, and you?
 

The combination of roti canai and dal curry is my special kind of breakfast associated with sweet childhood memories. When I was attending primary school I sometimes had breakfast with my dad at the coffee shop (kopitiam) before going to school. Dad brought me to the shop on his motorcycle then we had roti canai with egg and a cup of hot drink. Coffee for him and Milo for me. Breakfast time like that might be a routine for many people but it was definitely a special treat for me. I really enjoyed the moment. Dad... I miss you badly!

Chana Dal  / Split Chickpeas Curry
鹰嘴豆咖喱 / ダールカレー / 豆カレー

Ingredients:

250 g Chana Dal (Split Chickpeas)
1 Potato
1 Small carrot
1 Onion
1 Tomato
1 Eggplant
1 tbsp Chopped Garlic
1 tbsp Grated Ginger
1 tsp Panch Phoron (5-Spice Mix)
1 tsp Turmeric Powder
1 tsp Curry Powder
1 sprig Curry leaves
Chilies (Any kinds)
2 tbsp Cooking Oil 

1.5 liter Water

Chicken stock (optional)
Salt to taste

Methods:

1. *Soak the split chickpeas for 5-6 hour, then drain and set aside.
2. Cut all the vegetables into small chunks. 
3. Heat the cooking oil in a large pot. Add in the onion and sauté until translucent.
4. Add in the 5-spice and garlic, stir fry for a few seconds then add in ginger and chopped tomato, cook until mushy.
5. Add in the turmeric and curry powder. Stir to mix.
6. Add in the chilies, curry leaves, dal, and the remaining vegetables. Stir to mix.
7. Add in the water, bring to a boil then simmer until tender. Add in salt and 
8. chicken stock to taste. Continue to simmer until it reaches a soft, mushy and thick soup consistency. 
9. Serve warm as soup, or over steamed rice, or as a dip for roti/bread. Enjoy!

*Soaking the chickpeas prior to cooking will shorten the cooking time but it is optional.

Roti Canai Recipe

Tried this recipe?

Tag @lydia.in.jp on Instagram.

欢迎到IG分享成品 标记@lydia.in.jp