Dhall Curry

Ingredients

2 cups dhall (either red dhall or mung bean dhall)

1-2 tbs ghee or oil

1 tsp salt

1 ½ litres water

½ tbs chopped ginger

1 tbs chopped garlic

1 green or fresh red chilli, chopped

¼ tsp turmeric powder

Preparations

1. Pick out any foreign matter in the dhall, then rinse clean and soak in some water overnight if desire. Drain away the water.
2. Heat ghee then sauté ginger, garlic and green or red chilli till fragrant. Remove half and set aside.
3. Add the soaked dhall, water and salt to the pot and bring to the boil. Uncover the pot.
4. Turn down the heat and simmer for about half an hour or till the dhall is soft and all broken up. Be careful to watch the pan and stir frequently when the dhall gets soft and thickens.
5. Add coriander leaves just before serving. It can be heated briefly first till the leaves change colour, if preferred.
6. Top with the ghee and sautéed ginger-garlic mixture.

* This receipe first appeared on a previous edition of Singapore Magazine

* Main picture from flickr/Sulin