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.


Tried this recipe?
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Comments

  1. Lydia, this looks very good. I just got back from India. I won't be cooking this any time soon (too much indian food over the week and after a while all the overpowering spices started to taste the same... we in Singapore/M'sia have so many options, we get spoilt) but I have this filed away.

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  2. I love to flood my roti chanai with all the dhall curry...LOL! Ahhh, reminds me of the good old days with my dad!

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  3. Shirley,
    Thanks for the compliment. I have not yet tried "real" indian food. Does their dhal curry tasted like we have it here? lol
    Agreed with you, we have too many choices here... spoilt!

    Pete,
    True Malaysian you are! I guess many malaysians have good memories with dad and roti canai. :-p

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  4. I am afraid my hands are oily after holding the roti, so I will use fork and spoon.:0)

    I love roti canai with sambal and dhal! Yum yum.

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  5. I've been to malaysia for 2 weeks recently and I fell in love with two main things: roti canai, to eat absolutely with hands, and steamed pandan cake. I miss them so much and I would like to make them here but I can't reach the ingredients! :( so sad about it...
    Chiara
    P.S. your recipes are spectacular!

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  6. Hi Chiara,
    Thanks for dropped by. Not sure if you can find the instant (frozen) roti canai (aka roti pratha/prata) at Asian groceries shop there, it's available in Japan and Australia as I know.

    Ingredients for making roti canai are pretty simple - all purpose flour, ghee, water, salt and sweetened condensed milk. If you are really keen, I can translate a Malay recipe for you.

    cheers,
    Lydia

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  7. I had been to Malaysia a few weeks ago... Returned last week... In love with roti canai :) Im from india... and yeah the dhal u guys have over there is alost same as the indian one :D

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