Malaysian Spicy Yellow Lentil Stew

April 19th, 2008

“In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of yellow lentils (toovar dal) that typically accompanies Indian breads.” –Excerpted from Savoring Southeast Asia

I’ve been experimenting with new recipes again. Since I’m quite fond of beans, peas and lentils, one the first recipes I tried this week is this one for a Malaysian-style spicy dal, aka spicy yellow lentil stew. I’ve made an Indian dal in the past and the ingredients for both are very similar, with one distinct difference — the Indian version does not call for mustard seeds. This one ingredient makes quite a difference in the taste.

My first encounter with mustard seeds was with a wonderful Indian okra and onions recipe a few months ago. That is when I learned that I happen to like the taste that mustard seeds lend to a dish. Unfortunately it is a taste that I am unable to describe, except to say that, aside from the obvious (it has a mustard-like flavour), it is extraordinary and I’ve never tasted anything like it.

I love food with spicy, bold flavours and this delicious dish does not disappoint. The combination of curry leaves, sweet onions, savoury garlic, spicy chilies, fresh ginger and garam masala takes the lentils and tomatoes to a completely different level. The flavours are quite amazing.

Malaysian Spicy Yellow Lentil Stew Recipe

Source: Savoring Southeast Asia, p. 38
Serves 4 | Vegetarian

1 cup dried yellow lentils
2 cups water
1/2 teaspoon ground turmeric
1 teaspoon plus 2 tablespoons ghee* or canola oil
1 teaspoon black mustard seeds
2 dried red chiles, cut up
1 yellow onion, sliced
2 garlic cloves, minced
2 slices fresh ginger, peeled and minced
20 fresh or dried curry leaves*
1 teaspoon garam masala*
2 small tomatoes, quartered lengthwise
1/2 teaspoon salt, or to taste

Pick over the lentils, discarding any misshapen lentils or stones. Rinse until water runs clear, then drain.

In a saucepan over high heat, combine lentils, water, turmeric and the 1 teaspoon ghee or oil. Bring to a boil, stirring occasionally. Reduce heat to medium, cover and simmer until lentils are soft and tender, about 30 minutes.

In a frying pan over medium-high heat, warm the remaining 2 tablespoons ghee or oil. When hot, add mustard seeds and fry until they turn gray, spatter and pop, about 2 minutes. Add the chiles, onion, garlic, ginger and curry leaves and saute until the onions are soft and golden, about 5 minutes. Sir in the garam masala and cook for 1 minute.

Pour the onion mixture into the pan of cooked lentils, add salt and simmer for 5 minutes to blend the flavors. Transfer to a serving dish and serve.

Filed under: Soups & Stews, Vegetarian