Vegetable Dhal Curry

Nutritional Information (1 Serving)

Serves: 6 persons                                        

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp cumin seeds
• 2 stalks curry leaves
• 1 medium red onion, sliced
• 1 inch ginger, minced
• 3 cloves garlic, minced
• 2 medium tomatoes, quartered
• 1 tbsp turmeric powder
• 1 tsp coriander powder
• 300g dhal, soaked overnight & boiled
• 5 pcs dried red chillies
• 1 medium carrot, cut into chunks
• 1 medium eggplant, cut into chunks
• 1 cup cauliflower, cut into florets
• 1 cup spinach, chopped

Method:

1. Heat vegetable oil in a medium pot over medium-high heat. Sauté cumin seeds, red onion, and ginger until fragrant. Add garlic, tomatoes, turmeric powder, and coriander powder. Cook until it forms a thick paste, add water if needed.
2. Stir in the cooked dhal, carrots, and dried red chilli. Add water and bring to a boil. Reduce the heat to medium-low, simmering and stirring occasionally until the dhal is very tender and most of the liquid is absorbed.
3. Add eggplant and cauliflower, allowing them to cook.
4. Finally, add chopped spinach. Season with salt, stir well, and cover with a lid over low heat. Let it simmer for an additional 3 minutes until flavours meld together.
5. Your flavourful vegetable dhal curry is now ready to be served!

This recipe is contributed by

Georgen Thye, Consultant Dietitian

BSc. (Hons.) Nutrition and Dietetics, IMU

Council Member of the Malaysian Dietitians' Association (2021-2023)