Mamak dhal curry
A thin, comforting lentil curry with mustard seeds and curry leaves, the traditional dip for roti canai.
- Time40 min
- LevelEasy
- Costabout £1.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the lentils, water and turmeric in a pan. Bring to the boil, skim off any foam, then simmer for 20 minutes until the lentils break down.
20 min - 2
Add half the onion, the tomatoes and the salt and simmer for 10 minutes more.
10 min - 3
Heat the oil in a small pan. Fry the mustard seeds and cumin seeds until they pop, about 30 seconds.
0 min 30 s - 4
Add the curry leaves, dried chillies, remaining onion and garlic and fry for 5 minutes until golden. Stir in the chilli powder.
5 min - 5
Pour the sizzling mixture into the dhal and stir. Serve hot with roti or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.