DHALL FOR ONCE... Bought a packet of Australian Dhall at Jaya Grocer, I wonder whether it is the same with our local dhall? Never cook this before and there is always a first time in everything. So I bought a packet and cooked half of it, putting in potatoes, tomatoes, carrots and diced breast meat.
After trying out this dish, I feel it is best to soak the dhall longer and then blend it before before cooking. As I did not blend it, the dhall were still noticeable, I prefer them to be mashed up, thick gravy like those I eat in roti canai shops. LOL... Well, I guess I will have to do that the second time round.
I am not a spicy person but I ended up putting in too much curry powder and dry chillies... I quickly scooped up the dried chillies and googled how to make it less spicy. Mr. Google advised me to put in lime/lemon juice! Good that I have a lemon in the fridge and I quickly added in some lemon juice to lessen the spicyness....
Ingredients at the start....
Half way through...
Boiled for almost 45 minutes to an hour....
I forgot how long actually... hahahaa...
Stirring it on and off...
almost done....
Cooked....
Ate it with tortilla for lunch....
Can see the dhall?
Some prefer to eat it this way.... but I prefer it mashed....
For dinner, I had it with noodles....
My girl told me that I can wrap this up with Paratha
and then bake it in the oven....
Comes out like a Giant Curry Puff, so she says...
Ok, I will try doing it the next round!
The tortilla looks like naan. :D
ReplyDeleteIt looks very good, and comforting. reminds me of a stew or a gumbo.
ReplyDeleteJust soak overnight, don't blend - will turn mushy or if you must. just a little - can still see the dhall, whole...some of them. It looks good though, great with rice, I'm sure.
ReplyDeleteI haven't tried cooking dhall curry yet. I like this curry with more veggie.
ReplyDeletelooking forward to see the giant curry puff!
ReplyDeleteMy man loves dhall. Dhall, still much an aindian dish. Agree on blending it.
ReplyDeleteThere are many types of dhall because dhall is a term used in the Indian subcontinent for dried, split pulses that do not require soaking before cooking. Pulses include lentils, beans and peas. Your dhall curry looks good but a big pot. How long will you take to finish it?
ReplyDeleteLooks good lah! I must cook dhall curry again. Very convenient food because it freezes very well.
ReplyDeleteWow now no need to go out to takeaway food, all you know how to make yourself, bravo! Love all the ingredients you put inside for your dhall.
ReplyDelete