Comments on: Aunty Clara’s Dal Curry https://www.newmalaysiankitchen.com/quick-easy-dal-curry/ Malaysian Recipes & Cooking Class Sat, 26 Jun 2021 16:31:37 +0000 hourly 1 https://wordpress.org/?v=4.9.29 By: Easy Lentil Dhal Curry In 25 Minutes - New Malaysian Kitchen https://www.newmalaysiankitchen.com/quick-easy-dal-curry/#comment-2460 Fri, 19 Jun 2020 09:00:47 +0000 http://jasonkitchen.local/?p=341#comment-2460 […] ‘kari dal’ (lentil curry) for her family a few times a week. I first published her recipe here and in my […]

]]> By: Curry Leaves – New Malaysian Kitchen https://www.newmalaysiankitchen.com/quick-easy-dal-curry/#comment-246 Thu, 31 May 2018 13:32:11 +0000 http://jasonkitchen.local/?p=341#comment-246 […] Dhal Curry […]

]]> By: Sara Khong https://www.newmalaysiankitchen.com/quick-easy-dal-curry/#comment-174 Thu, 04 Jan 2018 01:50:10 +0000 http://jasonkitchen.local/?p=341#comment-174 That’s interesting – adding dhal into rice. I normally have brown rice/ mixed grain rice (with pearl barley, millet, red rice), or occasionally addition of quinoa. Never thought of adding dhal into the mix. It’s a good idea: rich and affordable source of nutrient and plant protein. Thank you for sharing. I shall try that one day.

]]> By: Chang Pak Seng https://www.newmalaysiankitchen.com/quick-easy-dal-curry/#comment-172 Wed, 03 Jan 2018 15:43:59 +0000 http://jasonkitchen.local/?p=341#comment-172 Thank you for the reply.

I used Australian dal with or without mysore dal with black rice, brown rice and pearl barley as my staple food in place of just brown rice.

The combination is easy to handle as none of the ingredients need soaking. The cooking time is similar for all the ingredients.

The black rice is an antioxidant substitute for berries, the pearl barley provides a lower GI and high fiber while the dal provides high protein while complementing the protein content of the rice and barley.

The mixture cooks nicely in an electric rice cooker.

]]> By: Sara Khong https://www.newmalaysiankitchen.com/quick-easy-dal-curry/#comment-171 Wed, 03 Jan 2018 15:31:04 +0000 http://jasonkitchen.local/?p=341#comment-171 Hello! According to my Indian friend – Australian, tavaram and Mysore are all types of dhal used for preparing sambar. She said that her mom prefer’s Tavaram as Australian dhal causes bloating. But Aunty Clara who taught me the dish told me that Australian dhal tastes better. Mysore is smaller in size and it cooks faster. So I guess it’s preference.

]]> By: Easy Malaysian Rasam (Indian Soup) – 10 Ingredients – New Malaysian Kitchen https://www.newmalaysiankitchen.com/quick-easy-dal-curry/#comment-168 Wed, 03 Jan 2018 01:18:29 +0000 http://jasonkitchen.local/?p=341#comment-168 […] Dhal curry […]

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