Mamak Curry Leaf & Coconut Dal

A deceptively simple method, this dal recipe is absolutely packed with layers of flavour. Thanks to the mamak curry leaf and toasted cumin sauce.

Recipe kindly created by our friends at Rempapa sauces.

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Ingredients for Mamak Curry Leaf & Coconut Dal


For the Tarka

  • 1 bird’s eye green chilli, halved lengthwise
  • 2 cloves garlic, sliced
  • 2 tbsp oil

How to make Mamak Curry Leaf & Coconut Dal

  1. Soak the red lentils for 30 mins if you have time (if not don’t worry, it will just take a bit longer to cook!)
  2. Over medium heat, fry the spice paste in oil till very fragrant.
  3. Stir in the coconut milk, water and drained lentils. Bring to a gentle boil, then cover and simmer on low until very soft, about 10-25 minutes (depending on if you’ve soaked).
  4. Dal is a super easygoing dish. You can add more water halfway if you want it thinner, or simmer for longer if you want it thicker. Taste and season.
  5. Before serving, in a separate pan, fry the garlic and chilli in oil till golden. Pour this fragrant oil + all the bits into the dal.
  6. Finish with coriander and serve with basmati rice or mop up with prata.
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