Annie wanted to make some rendang chicken and I said, you can’t have just rendang chicken without the coconut rice and dhal! So instead of a single, easy dish, I coerced her into preparing this Malaysian feast.
Start a pot of lentils (1/2 cup) going. Season with 1 tsp turmeric powder, a pinch of salt, 1 tsp ginger, garlic and shallot paste. Toss some mustard seed, fennel seed, cumin seed, a stick of cinnamon and 2 chile peppers in oil and fry until fragrant. Add in half a red onion, sliced and a tbsp of curry powder.
