Creamy Dhal Curry
- My Blue Tea
- 24 hours ago
- 4 min read
Perfect for autumn and winter, here is a warming creamy Dhal Curry recipe to keep you cozy during the colder months and rainy days.
Discover the perfect dhal curry recipe to pair with ‘roti canai’ or ‘roti prata’, an Indian-inspired flatbread. This mild and flavorful Indian dhal curry is not too spicy, making it a great choice for both kids and adults. It can also be enjoyed with rice for a delicious meal. We made dhal curry for the local soup kitchen in Wauchope, and it was a hit! For a change, we made it non-spicy, and everyone loved it.
Here is an easy creamy Dhal curry recipe using yellow lentils which are said to be one of the healthiest food around. It is good for the heart and also aids in getting rid of infections.
In Malaysia and Singapore, this curry is very popular at Mamak eateries as it is eaten along with an Indian-influenced flatbread called ‘roti canai’ or ‘roti pratha’.
Malaysia’s roti canai named world’s best bread - Touted as Malaysia’s top breakfast choice, roti canai ranked first among the ‘Top 50 Best Breads’ by international food guide TasteAtlas
CREAMY DHAL CURRY
(Ingredients)
*1cup Red/Yellow Lentils
*2 Potatoes (diced)
*1 large Carrot (diced)
*1 Brown Onion (Minced)
*3-4cups Hot Water (add on more if it gets too thick)
*3-4tbsp Cooking Oil
*1 pack My Blue Tea Spargo Mills Coconut Mix
*2-3tsp My Blue Tea Meat Curry Base (depends how spicy you like it to be)
*1tsp Turmeric Powder
*Salt and White Pepper to taste
*1-2tbsp Soy Sauce
*1-2tsp Vegetable or Chicken Seasoning
Optional items:
*1 Cinnamon Stick
*2 Star Anise
*1tsp Cloves
Is this dhal curry spicy? Not at all. Dhal curry is traditionally not meant to be hot or spicy. If you prefer a spicier flavour, you can add more dried chilies to the recipe. The amount recommended in the recipe won’t make the dhal curry overly spicy.
To make Dhal Curry, you will need to use our Meat Curry base powder and it is an easy 1 pot cooking meal,
Creamy Dhall Curry
Method:-
1. Heat wok/pan and add cooking oil
2. Add in innamon stick, star anise and cloves. Add mince brown onion, diced potatoes, diced carrots and finally lentils/dhal and stir them well
3. Be careful that fire is not on too hot, keep it at medium to low so that you will not end up having them turn black
4. Add in hot water
5. Add in seasonings and keep stirring so that it will not stick to the bottom
6. Once it beautifully thickens up. You can serve it hot to be enjoyed as is or with Rice, Roti, Naan or Dosa
Do lentils need to be soaked? No, lentils don’t need to be soaked before cooking. Soaking helps to reduce cooking time, but it’s not essential. If you do soak them, you can do so for 20 minutes in hot water or about 6 hours in room temperature water. Either way, your lentils will cook perfectly.Karen and My Blue Tea at the Peranakan Association Melbourne
"In September 2024, Penang Girl in Melbourne Sponsored a Demo of Pandan Nasi Lemak Cake at Peranakan Association of Australia (PAA) - Taste of Nyonya Cooking Demo in Collaboration with My Blue Tea. It was a big hit! Many approached and told me that it’s the “Dish of the Day!”. So many came forward to learn how to plate it beautifully as a Savoury Cake and to have a taste of it. All who had a taste of it told me that they loved it! That made me so happy!
I’ve always been a huge fan of MyBlueTea's’s Amazing Products. For this spread I used their Pandan Powder to cook my Pandan Nasi Lemak & Sambal Tumis to cook my Sambal Ikan Bilis. Try to get your hands on them. Makes cooking your favourite dishes and desserts so much easier"
Karen Steals the Show at Taste of Nyonya Melbourne 2024!
All eyes were on Karen as she wowed the crowd at Taste of Nyonya Melbourne 2024, demonstrating how to craft her show-stopping Pandan Nasi Lemak Cake with Sambal Tumis—a bold fusion of sweet, fragrant pandan and the fiery kick of sambal.
The result? Pure magic.
✨ The crowd couldn’t get enough—her creation disappeared in record time! ✨
This innovative twist on a classic proves Karen’s talent for reimagining heritage flavors with creativity and flair.
We loved connecting with fellow food lovers in Melbourne and can’t wait to return for future events!
Stay tuned for more delicious adventures…
About Karen Tan-Chatwin, Penang Girl in Melbourne
Karen’s Culinary Journey: A Taste of Home in Australia
Though Karen has made Australia her new home, her heart—and her kitchen—remain deeply connected to the vibrant flavors of Malaysia, Singapore, and beyond. The dishes she grew up with are more than just food; they’re a cherished part of her heritage, woven into family traditions and shared joyfully with friends.
Hailing from Penang, Malaysia—an island renowned for its uncompromising love of authentic ingredients—Karen brings that same passion to her cooking in Australia. She seeks out the freshest, highest-quality products to recreate the tastes of home, which is why she adores My Blue Tea’s Superfood Powders. They deliver the fresh, true-to-source flavours she craves, with the added convenience of lasting freshness in her pantry.
Host. Chef. Foodie. Singer. Storyteller.
Karen wears so many hats, we’ve lost count—but one thing’s certain: she brings passion, energy, and irresistible charm to everything she does. Whether she’s emceeing events, whipping up heritage-inspired dishes, or belting out tunes, she does it with a flair that’s 100% uniquely Karen.
A true culinary ambassador (with a side of star power!), she bridges cultures through food, laughter, and unforgettable moments. Stay tuned—whatever she does next, it’s bound to be deliciously entertaining!
Stay tuned! Karen will soon be sharing her beloved family recipes—each dish a delicious celebration of culture, memory, and the art of cooking with soul.
Watch this space for a taste of her culinary magic!
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