Cass Abrahams’s Three Dhal Curry with roasted butternut

Gerhard Scholtz and Cass Abrahams

Gerard visited Cass Abrahams at her home. She is a legend when it comes to Cape Malay cooking.

She shared her Three Dhal Curry with roasted butternut with him.

Treat someone special, and try this recipe at home.

Three Dhal Curry with roasted butternut


125ml oil dhal

125ml moong dhal

125ml channa dhal

1 large onion, thinly sliced

60ml oil

2 sticks cassia

2 cardamom pods

1 sprig curry leaves

2 medium tomatoes, skinned and chopped

½ teaspoon chili flakes

10ml garlic, crushed

5ml ginger, crushed

2 tsps masala

5ml ground cumin

5ml ground coriander

5ml ground turmeric

About 3 cups of water

Salt to taste

1 butternut, peeled and cubed and roasted in an oven until tender

250ml chopped coriander leaves


  1. Soak all the lentils in a bowl for ½ hour.
  2. Place onions, oil, cassia, cardamom, and curry leaves in a large saucepan and fry until onions are soft.
  3. Add tomatoes, chili flakes, garlic, ginger, and all the spices and stir well.
  4. Drain the lentils and add together with 3 cups of water. Season to taste.
  5. Boil until lentils are soft and mushy. Add roasted butternut cubes, heat through, sprinkle with coriander leaves and serve with rice or puri.

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