About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Tuesday, June 4, 2013



250 gm dhall,pressure cook
 with 6 garlic
3 cm ginger pounded and 1 tbsp cumis until soft.

300 gm vegetable you can add any vegetable you like. Here i use mustard green (sawi)

1 litre coconut milk

2 tomato,chopped

1 tsp turmeric powder

1 tsp cumin powder

Salt to taste

For tempering

1 big onion,finely sliced

2-3 dry chili,cut

1 tsp mustard seeds


1. When the dhal is cooked add in the coconut milk,tomato,turmeric powder,cumin powder and the vegetable stir well and let it boil.

2. Heat another pan with oil and add in the tempering ingredients and when the onion is light brown add this to the dhall and stir well.

3. Add in the salt and mix well. Let it simmer for some time and remove from the heat. Serve with rice.

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