Malaysian dal curry from Dinner - 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day (page 160) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basmati rice; Elephant ear garlic naan

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • et12 on February 08, 2026

    I thought this was so lovely and tasty, especially for something made entirely out of store cupboard ingredients. Made with the ‘quick paratha’ recipe on page 190. Such a good way to use left over puff pastry scraps!

  • Hiker010 on February 06, 2026

    Fine, but not as good as the urad dal I've made. Used a little less than 1 tsp chili powder + a bit more than 1 tsp paprika as substitute for Kashmiri chili powder. 1 tsp salt Full fat coconut milk 2 tsp tamarind concentrate

  • kathryn_a27piv on January 25, 2026

    Have made this a few times now and really love it

  • jd_z77v3u on January 23, 2026

    Feels very special/fancy for a dal recipe. absolutely delicious

  • Apollonia on January 09, 2026

    Superb. Very filling and hearty with the coconut milk, and like everyone else, was very glad to have the chili crisp.

  • Whatiatefortea on January 01, 2026

    Really tasty. Changed the carrot for sweet potato and it worked v well. Whole family loved it. Agree with other comments that the chilli oil is essential.

  • christineakiyoshi on April 27, 2025

    Delicious! Very flavorful. I was worried that the coconut milk would make it too heavy but it was very good. 5 stars

  • Plot128 on March 31, 2025

    Followed recipe pretty closely and turned out great!

  • aeybkme on September 15, 2024

    Delicious! Don't skip the crispy chilli oil.

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