serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 3 tbsp neutral oil
- 1 sprig curry leaves, picked
- 1 cinnamon stick
- 2 green chillies
- 1 cup (220 g) yellow split peas (or other lentils – see Note)
- 2 cups (500 ml) coconut milk
- 1 tsp sugar, or to taste
- Chilli powder, to taste
- Steamed rice, to serve
- Roti canai, to serve (see Tony Tan’s recipe )
Curry paste
- 2 garlic cloves, chopped
- 1 tbsp chopped ginger
- 1 onion, chopped
- 2 tbsp Malaysian curry powder
Instructions
- Coarsely blend the curry paste ingredients in a food processor – do not overblend into a mush.
- Heat the oil in a saucepan over medium heat. Add the curry leaves, cinnamon stick and green chillies and fry for 5 minutes.
- Reserve a few fried curry leaves for garnish, then add the curry paste to saucepan and gently cook for another 3-5 minutes until fragrant. Add the split peas, 1 cup (250 ml) water and coconut milk. Bring to the boil, then reduce the heat and simmer for 30–45 minutes until the split peas are soft and tender. (If the liquid is evaporating too quickly, add another 1 cup (250 ml) water.)
- Add the sugar, plus salt and a pinch of chilli powder to taste. Serve with steamed rice and roti.
Note
This recipe uses yellow split peas (mung dhal) but you can use whatever lentils you like – you’ll just need to adjust the cooking time so the lentils are tender.
Recipe and image from by Tony Tan, photography by Mark Roper (Murdoch Books, $59.99).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
