Mamak Tomato Chickpea Dal with Roti Prata
Mamak stalls are a huge part of the food culture in Singapore and Malaysia. Growing up, I lived near a street lined with Mamak hawkers, and Sunday brunch often meant curry with fresh, flaky roti prata (roti canai for the Malaysians!). The food has roots in the cooking of the Tamil-Muslim communities who settled here, with lighter, spicier curries, plenty of vegetables and lots of coconut.
This chickpea dal takes its cue from those flavours, using our Mamak paste, and is endlessly adaptable with whatever veg is in season. It’s yummy with rice but for me, you can’t beat having it with roti prata! Tear, scoop, mop, repeat!
Serves 2-3 with prata
2 tbsp oil
2 heaped tbsp Rempapa Mamak Curry Leaf & Roasted Cumin curry paste
200ml Rempapa coconut cream, save a tbsp for drizzling later
100ml water, or to taste
1 tin of chickpeas, drained
200g cherry tomatoes
sea salt, to taste
To serve
handful of fresh coriander, roughly chopped
4 frozen parathas
Over medium heat, fry the curry paste in oil for about 5 mins or until fragrant and you see the oil seeping back out.
Stir in the coconut milk and a splash of water, turn the heat up until it comes to a gentle boil.
Add the chickpeas, along with the tomatoes. Let it come back up to a steady simmer, before covering with a lid and turning the heat low.
Cook for 5 minutes, until the tomatoes have softened and are bursting out of their skins.
Meanwhile, prepare your parathas. Pop straight from frozen into a pan and fry until puffed and golden, flipping over once.
Serve the curry with a drizzle of reserved coconut and fresh coriander, along with the warm parathas.
This recipe will leave you with extra paste. Check out our other recipes for more ideas.