(Vegetarian | Dairy-Free* | Gluten-Free | Slightly Spicy)
* No longer dairy-free once yoghurt is added as condiment.
When it comes to food, few countries are as passionate as Singapore! In a National Heritage Board poll earlier this year, it was reported in The Straits Times that some respondents suggested “Food Heritage”, when asked what Intangible Cultural Heritage was significant to them.
I concur wholeheartedly! The Indian thosai stood out for me — it’s one of the dishes we always order when having Indian food! The modest thosai is like a crisp-edged, chewy crepe of sorts, griddle-cooked from a batter of fermented ground pulses and rice flour, giving it the tangy profile that I love. Plain thosai is incredibly tasty dipped in a slew of spicy sauces but the most popular variant in Singapore has got to be the masala thosai. Stuffed with a spiced potato mix and satisfying enough to be a meal on its own, this is undoubtedly my favourite way to eat a thosai!
And wouldn’t be it intriguing to enjoy the essence of masala thosai in a stew? I’ve worked hard to keep the spice profile balanced so you can taste the gingery warm curry alongside the comforting tang of assam juice and tomatoes. This dhal fills you up with chickpeas, assorted lentils and cauliflower, my favourite things to eat in Indian vegetarian cuisine! Don’t forget to add the yoghurt as condiment for a suitably tart finish to this dhal!
Ingredients: Vegetable stock (water, root vegetables, herbs), potatoes, cauliflower, tomatoes, carrots, onions, green chillies, green peas, red lentils, yellow lentils, chana dal, black lentils, chickpeas, ginger, garlic, coriander, grated coconut, assam, spices, salt, sugar
Condiments: Yoghurt, coriander leaves