MAMAK CURRY LEAF & COCONUT DAL

You’ll find this coconutty dal served with flaky roti prata at late-night Mamak hawkers in Singapore. It’s equally good with steamed basmati rice, or even on its own. This is our take on this spicy staple, made simple with our Mamak rempah.

Serves 2-3 with rice or roti prata

150g red lentils
2 heaped tbsp Rempapa Mamak Curry Leaf &
Roasted Cumin 
2 tbsp neutral oil
200ml coconut milk
400ml water
Sea salt, to taste
Handful of coriander, finely chopped

For the tarka (optional, if you want to keep it simple!)
1 bird’s eye green chilli, halved lengthwise
2 cloves garlic, sliced
2 tbsp oil

Soak the red lentils for 30 mins if you have time (if not don’t worry, it will just take a bit longer to cook!)
Over medium heat, fry the spice paste in oil till very fragrant.
Stir in the coconut milk, water and drained lentils. Bring to a gentle boil, then cover and simmer on low until very soft, about 10-25 minutes (depending on if you’ve soaked).
Dal is a super easygoing dish. You can add more water halfway if you want it thinner, or simmer for longer if you want it thicker. Taste and season.
Before serving, in a separate pan, fry the garlic and chilli in oil till golden. Pour this fragrant oil + all the bits into the dal.
Finish with coriander and serve with basmati rice or mop up with prata.