Cape Malay lentil curry

Name: Cape Malay lentil curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: South Africa
Ingredients: 400 g red lentils (masoor), rinsed; 1 large onion, finely diced; 3 cloves garlic, minced; 1 inch fresh ginger, grated; 2 medium tomatoes, diced; 2.5 tsp Cape Malay curry powder (or mild curry powder); 1 tsp ground turmeric; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 4 curry leaves; 1 cinnamon stick; 2 cardamom pods, bruised; 900 ml water or light vegetable stock; 1 tsp tamarind paste (or lemon juice); 3 tbsp vegetable oil; 1 tsp sugar; 1 tsp salt; 4 cups steamed basmati rice or roti, to serve

The Cape's spiced red lentil dhal: a gentle, golden curry from the Bo-Kaap, flavoured with Cape Malay masala and finished with tamarind

Origin: South Africa

From the journey of Lentils.

Cape Malay cuisine is one of South Africa's most distinctive food traditions, created by enslaved people brought to the Cape Colony from Java, Indonesia, India, and the rest of the Malay Archipelago by the Dutch East India Company from the 17th century onwards. These enslaved and freed people, known as Cape Malays, brought with them a culinary tradition of extraordinary spice knowledge. Their food became one of the defining pillars of Cape cuisine. Lentil curry, called 'dhal' or 'dhal curry' in the Cape Malay tradition, is a staple of the Bo-Kaap neighbourhood of Cape Town, cooked alongside dishes like bobotie, denning vleis, and bredie. The Cape Malay masala spice blend, lighter and more fragrant than South Asian curry powders, gives the dish its distinctive character.

Ingredients

Base

400 g red lentils (masoor), rinsed
1 large onion, finely diced
3 cloves garlic, minced
1 inch fresh ginger, grated
2 medium tomatoes, diced
900 ml water or light vegetable stock

Spices

2.5 tsp Cape Malay curry powder (or mild curry powder)
1 tsp ground turmeric
0.5 tsp ground cumin
0.5 tsp ground coriander

Aromatics

4 curry leaves
1 cinnamon stick
2 cardamom pods, bruised

Finish

1 tsp tamarind paste (or lemon juice)

For cooking

3 tbsp vegetable oil

Seasoning

1 tsp sugar
1 tsp salt

To serve

4 cups steamed basmati rice or roti, to serve

Method

Heat oil in a heavy pot over medium heat. Add the cinnamon stick and cardamom pods. When fragrant (about 30 seconds), add the curry leaves and onion. Fry for 8–10 minutes until the onion is golden.
Add garlic and ginger. Fry for 2 minutes. Add all the ground spices and stir for 1 minute.
Add the diced tomatoes. Cook, stirring, for 5 minutes until the tomatoes break down and the oil begins to separate from the masala.
Add the rinsed lentils and water or stock. Stir well. Bring to a boil, then reduce to a medium simmer. Cook, stirring regularly, for 25 minutes until the lentils have completely dissolved into a thick curry.
Add the tamarind paste and sugar. Season with salt. The curry should be thick, rich, and golden. Adjust consistency with water if needed.
Remove the cinnamon stick and cardamom pods. Serve over steamed basmati rice or with warm roti. A dollop of plain yoghurt and fresh coriander complete the dish.

Notes

Cape Malay curry powder is typically a milder, slightly sweeter blend than South Asian curry powders, often including more coriander and less heat. It is available at South African grocery stores and some specialist spice shops. The Bo-Kaap neighbourhood of Cape Town, with its brightly painted houses climbing the slopes of Signal Hill, is the historic heart of Cape Malay culture and cuisine.

The Gastrographer

Mapping Culinary History

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control