I like my roti canai with dhal curry and this one is quite similar to the one served in mamak restaurants. It is quite plain tasting with minimal spices. I like mine quite thick. You can add more water if you would like a thinner dhal curry.
Another style to cook it is dal tadka. It looks like a bowl of dhal curry topped with a layer of oil and spices on top. Tadka (tempering) means fry the spices in oil and add it towards the end of dhal curry.
I added minimal vegetables as I go overboard with it. The vegetables to add: long beans, carrot, egg plant, tomato and potato. I don’t like overcooked vegetables so I add it towards the end.
I did another batch with vegetables: carrots, onions, long beans, tomatoes and potatoes.
Dhal Curry Recipe
(a) Dal pot
190g/ 1 cup Chana Dal (Split Chickpeas)
750ml/ 3 cup water
1 clove garlic
1 tsp ginger
1 twig curry leaf
1 tbsp Turmeric powder
(c) Tadka pan
1 tbsp Cooking oil
1 red chilli
1 tsp mustard seed (optional)
Soak chana dal overnight.
Boil (a) in a pot for 20 minutes. Add (b) and boil for another 20 minutes. In a separate pan, fry (c) then pour it into the dal pot. Add salt to taste.
Boil (a) in a pot for 40-50 minutes. In a separate pan, fry (c) in oil then pour it into the dal pot. Add (b) and boil for 10 minutes. Add salt to taste.
Boil chana dal and water in pot for 40-50 minutes. In a separate pan, (c) and pour it into dal pot. Add garlic, ginger, curry leaf, turmeric, (b) and boil for 20 minutes. Add salt to taste.