Malaysian & Singaporean Malay
Dahl for Canai
Gently simmered lentils, roasting chickens and green chilies, warmed with turmeric and curry powder, a Malaysian dal.
40 min · Serves 8 · Medium
8
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- medium
- 1
Boil dhall with (A) till soft and cooked. Heat a deep saucepan with oil. Saute chicken pieces until they are brown. Remove from saucepan.
- 2
Saute (B). add more if necessary, until fragrant. Add in potatoes and the sauted chicken, mix in one cup coconut milk and bring to a boil.
- 3
Add in the cooked dhall and the rest of the coconut milk and tamarind juice. Simmer till potatoes and chicken are soft.
- 4
Add the tomatoes and the coconut cream. Bring to a boil and cook till gravy is thick. Add salt and a pinch of Asafoetida powder(if using) for better fragrance and taste.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
