Malaysian Dal with Sweet Potatos

gluten free

200 g dried yellow lentils
1 tsp Ghee
1 sweet potato, chopped into 2cm pieces
1 onion, halved, finely chopped
3 garlic cloves, finely chopped
1 long red chili, seeds removed, finely sliced
2 tbs mild curry powder
1 tsp salt
1 tsp garam masala
2 tbs tomato paste
2 slices ginger, peeled and minced
150g low-fat yoghurt
2 spring onions, finely chopped
1 bunch fresh mint leaves

Malaysian Dal with Sweet Potatos

We had our first Dal with Kassim and his friend from Bangladesh in the heart of the Cameron Highlands. In Tanah Rata we felt in love with this simple dish. A lot of good food! A lot of good memories! Greetings to our friends in the Orchid Lodge! If you visit the Cameron Highlands you should stay at his place. You will love it! This is our own creation with sweet potato to give this Dal a special note.

Soak lentils in water for at least 1 ½ hours.
Add ghee in a saucepan and fry onions, garlic, ginger and chili with tomato paste.
Add 750 ml water.
Add salt, lentils and sweet potato dice. Mix with curry powder and garam masala.
Bring to boil over medium-high heat, then simmer uncovered, for 15 minutes or until sweet potato is tender and lentils are soft and porridge-like.
If it’s too soupy, increase the heat and cook a little longer; if it’s too thick, add a dash of water.
Combine yoghurt, spring onion and chopped mint leaves (Save some leaves for serving), then season well.
Serve dal with the minted yoghurt, omelette (with chilis) and fresh mint leaves.

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