The days are getting shorter and many of the maples trees in the neighborhood are showing signs that fall is upon us. It seems to me like the orange hues are normally the first ones to appear, followed by red, and finally yellow. We have a few mature trees in the yard and they all turn yellow. I wish the people who first lived here would have planted some trees with leaves that would turn orange or red.

Enough of the weather but before we move on today’s recipe, I would like to let you in on some changes that will be coming up soon. Roti n Rice will be moving to WordPress in the next few days. She will have a new look and her own domain. Hopefully the move will go smoothly and my next post will be on the new platform.

Dhal curry is a very mild and nutritious curry made up mainly of lentils, tomatoes, and chilies. Sometimes potatoes and gourds are added. Very few spices are used and the heat level can be adjusted by using more or less dried chilies. This curry is very kid friendly as it can be made relatively mild.


  • 1 cup chana dhal
  • 1 inch ginger (julienned) (30g)
  • 2 cloves garlic (minced)
  • 2 dried chilies (broken into pieces)
  • 1 sprig curry leaves (stem removed)
  • ¼ tsp ground turmeric
  • 2 cups water (480ml)
  • Salt to taste

For Tempering

  • 2 tbsp butter (28g)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 onion (sliced)
  • 4 jalapeno peppers (seeded and sliced)
  • 3 tomatoes (cubed)


  1. Rinse and drain dhal.
  2. Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and 2 cups (480ml) water. Bring to a boil.
  3. Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.
  4. .........................................

for full instruction please see : www.rotinrice.com

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