Authentic Dhal Curry
It was so much fun to get to know Irene Alishjahbana and her incredible journey as a standout plant-based ironman triathlete.
She shared the foods she eats that keep her not just well-fueled but bouncing back from more than 14 hours of swimming, biking and running.
Originally from Singapore, Irene knows a thing or two about curry and shared a favorite.
This curry recipe required a different approach than most curries I’ve made, yet it was bursting with flavor and still very simple!
It’s also a favorite for Irene’s teenage boys, which are exactly the type of recipes I am on the lookout for.
At 49 years old Irene Alishjabana has qualified for the world championships for both the full Ironman triathlon in Kona, Hawaii as well as the half ironman championships coming up this fall in St. George Utah.
Irene recovers so well she typically does 4 full ironman races per year. Irene credits her mostly raw, plant-based diet to her outstanding racing ability and I learned so much from her!
What are curry leaves?
From Masterclass.com:
This herb is a signature flavor from South India, and an essential ingredient in Southeast Asian cuisine like curries, dals, and soups. Curry leaves are not a dominant taste in cooking, but their subtle flavor is unmistakable, giving meals a richer, robust flavor.
What can I substitute for curry leaves?
If you’re in an area where curry leaves are not readily available, they can be omitted or replaced with one of the following:
- lemon or lime zest
- bay leaves
- basil
All will impart a slightly different flavor so go with your favorite!
How do I temper seasonings without butter or oil?
The Vegan Richa has great information on this, but essentially toasting the spices in a dry pan will help to amplify their flavors!
I hope you enjoy!
Irene had so much more to share about what foods she relies on to fuel her recovery, what she did to make her transition to a plant-based lifestyle stick and her approach to feeding her teenage boys. I left this interview so inspired to make improvements of my own!
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- 1 cup dhal/lentils
- 1 inch ginger julienned, 30g
- 2 cloves garlic minced
- 2 dried chilies broken into pieces
- 1 sprig curry leaves stem removed (see notes for substitutions)
- 1/4 tsp ground turmeric
- 2 cups water 480ml
- salt to taste
- For Tempering
- 2 tbsp butter
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion sliced
- 4 jalapeno peppers seeded and sliced
- 3 tomatoes cubed
Ingredients
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- Rinse and drain lentils
- Place lentils in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and 2 cups water. Bring to a boil.
- Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.
- Remove from heat. Using an immersion blender, pulse several times to desired consistency.
- Heat a skillet over medium heat. Add mustard seeds. When they start to brown or crackle, add cumin seeds and onion. Saute until onion is slightly brown, about 3 minutes, adding water if necessary to prevent burning.
- Add jalapeno peppers and tomatoes. Cook for 2 to 3 minutes.
- Transfer spices and onions to the pot with cooked dhal. Place pot back onto stove and cook for 5 minutes. Turn off heat.
- Serve hot with roti or rice.
Recipe adapted from: https://www.rotinrice.com/dhal-curry/
If you don't have curry leaves easily accessible, they can be omitted or substituted with lemon or lime zest, bay leaves or fresh basil.