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PDFToor Dhal, a vegetarian dip to go with your Roti Canai.
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This is the dhal dip you get at street stalls in Malaysia when you order roti canai. It’s vegetarian and has a fairly long list of ingredients that will require you to visit your local Indian grocery store, but it is very easy to make.
INGREDIENTS USED:
500 g toor dhal, soaked and drained
1 ½ – 2 L water
500 g potatoes, cut into chunks
2 ½ tsp turmeric powder
5 small green chillies
¼ c tamarind extract
2 ½ tsp asafoetida powder
2 ½ tsp mustard seeds
2 ½ tsp ground cumin
1 ½ tsp fenugreek seeds
1 Tbsp garlic, minced
2 Tbsp mushroom seasoning
1 Tbsp salt
2 stems curry leaves
1 ½ cups diced tomatoes
½ cup fried shallots
Roti, to serve
I use toor dhal (lentils) but you can experiment with chickpeas or channa dhal as well. I also use mushroom seasoning to give the sauce some “body” but you can omit that and just use salt or a combination of salt and sugar.
You can also purchase Toor Dhal directly from my online store:
http://www.jackiemshop.com.au/product/frozen-vegetarian-dhal-potato-curry
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