Malaysian style Vegetarian Indian Dhal

Haven't been cooking Indian for a long time now. Not surprising since I haven't been cooking for a long time. Decided to cook something Indian today. Hubby claims this is by far the best dhal I cooked (my third attempt in three years).

300g dhal
2 Carrots, chopped
1 sweet potato, chopped
3 Red Onions, peeled and sliced
4 cloves garlic, peeled and crushed
125 g cherry tomatoes (or you can use 2 tomatoes)
4 cm ginger, finely chopped
4 Thai chillies
1 tbsp mustard seeds
1 tbsp turmeric
1 tbsp garam marsala
1 tbsp tomato paste
2 litre vegetable stock (2 litre water + 3 tsp Marigold reduced salt vegetable stock)
Olive Oil

  1. Pan fry mustard seed for few seconds. Add the onions, garlic, ginger and cooked till light brown
  2. Stir in turmeric, chillies, cumin seeds, garam marsala and chillies. Cook for few minutes
  3. Add in dhal and stir fry a minute or two
  4. Transfer all ingredients to pressure cooker. Add in carrots, sweet potatoes and 2 litre of vegetable stocks. Cook for 30 minutes (on medium fire. Countdown begins right after the pressure cooker beeps)
  5. Blend the mixtures with immersion blender.Add more water if you find the mixture a little too thick 
  6. Season with salt (if necessary)

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