Meera Sodha’s vegan recipe for Malaysian dal curry | The new vegan

A dal made fragrant with lemongrass and star anise, rounded out with coconut milk and lightly soured with tangy tamarind

I might have told you about the Sodha family cookbook before. It’s where we write down all the recipes that Hugh, my husband, and I both cook, love and want to make again. The plan is to pass it on to our daughters one day. This dal made the cut. It’s based on a Malaysian dal curry we ate gallons of on a trip to Singapore. It’s more fragrant than Indian dal, it has more aromatics such as lemongrass and star anise, and it’s as soothing to cook (all in one pot) as it is to eat, because the coconut milk softens the edges somewhat.

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