Text and Photo by Angelina Chew Swee Shin / Translated by Bernard Ng Jia Han
My favourite homemade vegetarian dish is Dhal curry. Dhal curry has a grainy texture and with the combination of rich masala spices, each bite comes with a special aroma that would satisfy your taste buds.
Do you know the secret of lentils? Lentil contains 1.6 folds more protein than beef. That makes it the best source of protein for vegetarians!
Ingredients for this dish are onions, ginger, dried chili, curry leaves, turmeric powder, fennel, tomatoes, red carrots and lentils. It is common to eat “Indian Roti” with vegetarian dhal curry. However, another perfect combination for me is to dip dhal curry with chewy French loaf with crispy skin.
I love cutting vegetables very much. I could cut some of them into strips or cubes. I feel very soothed and satisfied when I see mixed colour of red, yellow and green vegetables as they relieve my stress and worries.
Indeed, vegetarian meals can be colorful and delighting.
My vegetarian dhal curry recipe:
- Lentils (soak for two to three hours before draining away the water), onions, ginger, garlic, chopped dried chili, tomatoes and red carrots (cut into cubes).
- Stir-fry ginger slices, onion slices and chili until fragrant, then add in chopped onions and fry until they turn golden crispy and fragrant.
- Add lentils into boiled water, cook over low heat for about an hour until lentils become soft.
- Add the fried ingredients into the lentil soup and mix them before serving.
