Comfort food for me is something warm, thick, edible with just hands. I mean, its just about getting comfortable when u’re eating, say, sitting at the coffee table eating while watching tv (oh i do that all the time :P) or even eating with a group of friends, chatting n yapping all through the night. Somehow, comfort food doesnt exist on a first date, unless the food’s superbly good.
Any of my mamak-kakis would know that I’m a dahl addict. I eat justabout anything with dahl if I’m in a mamak - fries, maggi, nasi lemak, anything.. Oh wait, maybe not the honey chicken wings. haha. Anyway, before coming to Sydney, I’ve always wanted to try to make dahl on my own, so at least when I’m here, I wouldnt make a hyper mess. Unfortunately, dahl was so easy to get anywhere and its free (of course when you order with something), I never bothered to buy the lentils and make. Hah, but now I’m here, I always feel like eating hot spicy Malaysian food. Ok, dahl is not spicy, but anyway.. Malaysian food lah!
To cut things short.. dahl is darn freaking easy to make.
Well, obviously the roti canai are bought from the frozen section. I made dahl and prawn sambal (heh, ready made sambal sauce, just added prawns)
Ok, so.. Dahl.. How to make Dahl
1 cup Dahl lentils (split yellow peas)
3 1/2 cup water
1/4 tsp tumeric
1/4 tsp paprika
2 cloves garlic
1 small piece ginger (which I omitted)
1 small onion
1 carrot, chopped
salt and pepper to taste
2-3 tbsp ghee, or butter
1 tsp cumin
Wash dahl lentils and drain. Boil water, then add in dahl, tumeric, paprika, garlic, sliced ginger. Cover and simmer for 20 minutes. Add in carrots about 5-10 minutes later. In another pan, heat the ghee / butter, fry cumin seeds and onion till crisp and brown. Then add this to the dahl mixture. Add salt and pepper to taste. If u want the dahl to be thick, simmer longer. Serve with roti canai 
Yummmm… I love dahl!!
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