Love dhal curry? Discover my (accidental) version of it!
This is an inspiration from my favourite Malaysian dish, roti canai with dhal (lentil curry). The first time I cooked this dish, I accidentally bought yellow split peas instead of the traditional yellow split lentils. They need more time to cook, but I liked the end result so much that I kept this recipe instead of the one with lentils. I added the kidney beans simply because I like them.
Enjoy!
peas and beans in a coconut sauce
Ingredients
Onion, finely chopped - 1 big onion
Dried yellow split peas - 200g
Red kidney beans, canned and drained - 250g
Chopped tomatoes, canned - 400g
Butter - 1tbsp
Vegetable oil - 1 tsp
Fresh red chilli, deseeded and chopped - 1 piece
Garlic cloves, finely chopped - 4 pieces
Fresh ginger, finely chopped - 25g
Fresh turmeric, finely chopped- 1tbsp,
or ground turmeric - 1tsp
Ground cumin - 1tsp
Ground coriander - 1tsp
Coconut cream - 250g
Water - 125ml
To serve: basmati rice
Method
Boil the peas in salted water for 30 minutes. Drain and set aside.
Sautee the onion in butter and oil, add the garlic, ginger, turmeric and chilli, mix well and leave it for few seconds, until the garlic start releasing its fragrance.
Now you can add the dry ingredients - cumin and coriander - mix all and, once they release their fragrance, add the half boiled peas and the canned tomatoes.
Add the water and stir well.
Cover with a lid and continue cooking on medium heat until done, approx. 30 minutes.
Now you can add the kidney beans, coconut cream and, optionally, another ½ tsp cumin for an extra kick.
After 5 minutes the curry is ready. You can smash some of the peas and beans and sprinkle chopped fresh coriander leaves on top, if you want.
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