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✨ Newbreakfast
Roti Canai
Flaky, layered Malaysian flatbread tossed until tissue-thin and cooked on a griddle until golden and crispy — the essential Malaysian breakfast with dhal curry.
⏱ 140 min🔥 560 kcalHard
★4.9(5,432)
3 recipes using lentils — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours.
These 3 malaysian lentils recipes are ready in about 113 minutes on average, with 490–680 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Malaysian cuisine — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours — brings its own distinctive techniques and seasonings to every ingredient it touches. When Malaysian cooks work with lentils, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying and stir-frying.
Quick-cooking pulses that bring earthy heartiness and plant protein to soups, dals, stews and salads. In this collection it's most often cooked with plain flour, egg, ghee, garlic and coconut milk. The dishes here span malaysian classics ready in as little as 50 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Roti Canai is the highest-rated dish in this collection at 4.9★ from 5,432 ratings.
Flaky, layered Malaysian flatbread tossed until tissue-thin and cooked on a griddle until golden and crispy — the essential Malaysian breakfast with dhal curry.
South Indian-Malaysian feast served on a banana leaf with rice, rasam, curries, and crispy papadum.
Malaysia's beloved flaky flatbread — stretched and folded until paper-thin, then pan-fried in ghee and served with golden lentil dhal.
Choose by type: red/yellow lentils break down into creamy dals and soups; green and Puy lentils hold their shape for salads and sides. Look for whole, unbroken, uniform pulses.
No soaking needed — just rinse and pick out any stones. Add salt and acid towards the end, since early acidity can keep them firm; aromatics in the cooking water build flavour from the start.
An excellent source of plant protein, fibre, iron and folate, with a low glycaemic impact that keeps you full.
Most of these 3 Malaysian lentils recipes are ready in around 113 minutes from start to finish. The quickest, Roti Canai with Dhal Curry, takes about 50 minutes, while the slower-cooked dishes run up to 150 minutes.
Across this collection they range from about 490 to 680 kcal per serving, averaging 577 kcal — Roti Canai with Dhal Curry is the lightest option at 490 kcal.
Roti Canai with Dhal Curry is a great place to start — it's rated medium and comes together in about 50 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, lentils is most often paired with plain flour, egg, ghee, garlic and coconut milk. Malaysian kitchens also lean on its own regional aromatics, fats and signature spice blends.