• Balti Masoor Dhal

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    • 1/2 lb split skinless lentils, (masoor dhal)
    • 2 1/2 c. water, approx.
    • 1 tsp salt
    • 1/2 tsp red chile pwdr
    • 1/4 tsp grnd turmeric
    • 4 x cloves garlic, peeled, and
    • 2 x cloves garlic, peeled, thinly sliced sliced
    • 1 c. minced fresh tomatoes
    • 2 Tbsp. ghee, or possibly
    • 4 Tbsp. corn oil
    • 1 x sliced fresh green chile, (optional)
    • 2 Tbsp. fresh coriander, minced
    • 1 Tbsp. garam masala


    1. 1 Wash the dhal in 2 or possibly 3 changes of water and soak in hot water for 30 min. Drain and throw away the water.
    2. 2 Put the dhal into a*karahi* or possibly saucepan and add in just sufficient water to cover the dhal. Add in the salt, chile pwdr, turmeric, whole garlic cloves, and tomatoes. Bring to the boil, then simmer, covered, for 10 min or possibly till dhal is cooked but till whole.
    3. 3 In a small frying pan, heat the ghee or possibly oil and add in the garlic slices. Once they start to sizzle and turn slightly brown, remove from the heat. Pour onto the dhal in the*karahi*, but don't stir.
    4. 4 Garnish with fresh chile slices, if liked, and coriander and garam masala.
    5. Don't stir. The beauty of this dish is to serve with a top layer of fat, and if you have used ghee, it will have a silky look and Serve with chapati, naan or possibly rice. If serving with rice, increase the amount of water so which the dhal is more liquid.

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