Dive into the vibrant culinary world of the Maldives with this savory and hearty Maldivian Dal Curry, also known as Kirugarudhiya. This traditional dish beautifully combines split yellow lentils with aromatic spices, creamy coconut milk, and the unique addition of smoked fish, delivering a rich and flavorful experience. Whether served as a main course or a luscious side, this dal curry is perfect accompanied by steamed rice and a fresh salad.
Ingredients
🌾 1.5 cups split yellow lentils, moong dal
🥥 1 medium-sized coconut, grated, for approximately 1 cup thick coconut milk and 5 cups thin coconut milk
🍅 1 medium tomato, chopped
💚 4 billimbi, chopped
🌿 10-15 curry leaves
🧄 2 cloves garlic, peeled and chopped
🫚 1-inch piece ginger, peeled and chopped
🌶️ 1 ghost chili (red), chopped
🧅 1 medium onion, sliced
✨ 1 tablespoon turmeric powder
🧂 1 tablespoon salt
🐟 1 cup smoked fish, shredded, suggested: smoked tuna
💧 Approximately 2 cups water for cooking dal initially
💧 Additional water for coconut milk extraction, around 4-6 cups total
Instructions
1- Prepare the Dal:
- Place 1.5 cups of split yellow lentils into a large cooking pot.
- Add 2 cups of water.
2- Cook the Dal:
- Cook the dal over medium heat, allowing it to absorb the water until partially cooked.
- Use a ladle to skim off any foam that forms on top.
- Add 1 tablespoon of salt to taste during cooking. This process typically takes 15-20 minutes.
3- Prepare the Ingredients:
- While cooking the dal, chop 1 tomato, 4 billimbi, 2 cloves garlic, a 1-inch piece of ginger, 1 ghost chili, and 1 onion.
- Shred 1 cup of smoked fish.
- Keep your curry leaves ready.
- Combine with 1 tablespoon turmeric powder and any remaining salt.
4- Extract Thick Coconut Milk:
- Grate 1 medium-sized coconut.
- Put the grated coconut into a blender with 2 cups of water to make the "first milk."
- Blend thoroughly.
- Strain the milk into a bowl to separate the thick coconut milk. Reserve 1 cup of this thick coconut milk.
5- Extract Thin Coconut Milk:
- Use the remaining coconut pulp with more water, blending and straining until you have 5 cups of thin coconut milk.
6- Combine All Ingredients:
- When the dal is ready, add the chopped tomato, billimbi, curry leaves, garlic, ginger, chili, onion, smoked fish, turmeric, and salt to the pot with the dal.
7- Add Thin Coconut Milk:
- Pour the 5 cups of thin coconut milk into the pot. Stir it well.
8- Simmer the Curry:
- Place the pot on the stove over medium heat. Cook the curry, stirring now and then, until it thickens, and the ingredients are well combined and cooked through – approximately 10-15 minutes.
9- Incorporate Thick Coconut Milk:
- Add the reserved 1 cup of thick coconut milk once the curry reaches the desired consistency.
10- Final Simmering:
- Let it cook for an extra 2-3 minutes after adding the thick coconut milk. Then, remove it from heat.
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 80 minutes
Servings: 4-6
Calories: ~350 per serving
Proteins: ~20g per serving
Fats: ~18g per serving
Carbohydrates: ~30g per serving
Equipment:
- Cooking Pot: Large cooking pot, like a rice cooker pot
- Stove: Lanza gas stove
- Ladle/Spoon: Metal ladle
- Cutting Board: White plastic
- Knife: Standard kitchen knife
- Blender/Mixer Grinder: Unbranded with a stainless steel jar
- Strainer: Yellow plastic
- Bowls: Clear glass for mixing; large for serving; stainless steel for coconut milk
- Measuring Cups/Spoons: Orange plastic for liquids
- Wooden Spatula: For stirring the curry
Cooking Tips:
- Always skim foam from the dal to maintain a smooth curry.
- Fresh coconut yields the best flavor for the milk; however, canned could substitute in a pinch.
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Maldivian food / Hahar cooking: https://www.youtube.com/@maldivianfoodhaharcooking4538