PenangTime.com: Recipe Guide
NASI DALCA
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Rice:
- 2 cups rice
- 1/2 cup toor dal (lentils) soaked
- 2 tbsp ghee
- 1 onion (sliced)
- 1-inch cinnamon stick
- 2 star anise
- 3 cardamom pods
- 4 cups water or stock.
- For the Dalca (Gravy):
- A mix of vegetables like carrots, potatoes, brinjal (eggplant) cooked in a lentil-based curry.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Cook the Rice: In a pot, heat ghee and sauté the whole spices (cinnamon, star anise, cardamom) and sliced onion until fragrant.
- Add Rice and Lentils: Add the washed rice and soaked dal. Stir for a minute.
- Cook: Add water or stock, bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and the liquid is absorbed.
- Prepare the Dalca: While the rice is cooking, prepare a vegetable dalca curry.
- Serve: Serve the fragrant Nasi Dalca with the vegetable dalca and other side dishes like fried chicken or mutton curry.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Soaking the lentils beforehand helps them cook faster.
- The rice is aromatic due to the whole spices and ghee.
- Nasi Dalca is often served as a complete meal with its accompanying gravies.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Nasi Dalca in Penang and compare flavour profiles.