Balti Dal Recipe

Balti Dal picture




 Split yellow peas8 Ounce, washed (250 Gram, 1 Cup Chana Dal)
 Turmeric1⁄4 Teaspoon
 Ground coriander1 Teaspoon
 Salt1 Teaspoon
 Curry leaves4
 Oil2 Tablespoon
 Ground asafoetida1⁄2 Teaspoon
 Cumin seeds1 Teaspoon
 Onions2 , chopped
 Garlic2 Clove (10 gm), crushed
 Ginger root piece1⁄2 Inch, grated
 Garam masala1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1024 Calories from Fat 288

% Daily Value*

Total Fat 33 g50.3%

Saturated Fat 4.2 g21%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2037.5 mg84.9%

Total Carbohydrates 173 g57.7%

Dietary Fiber 66.4 g265.6%

Sugars 31.5 g

Protein 64 g128.2%

Vitamin A 1.9% Vitamin C 42.1%

Calcium 18.2% Iron 66.2%

*Based on a 2000 Calorie diet


1. Put the chang dal in a saucepan and pour in enough water to cover by 2.5 cm/1 inch. Bring to the boil and spoon off the scum that has formed.
2. Add the turmeric, ground coriander, salt and curry leaves and simmer for 1 hour. The chang dal should be tender but not mushy.
3. Heat the oil in a Balti pan or wok, add the asafoetida, if using, and fry for 30 seconds. Add the cumin seeds and fry until they start popping. Add the onions and stir-fry until golden brown.
4. Add the garlic, ginger, garam masala and chang dal and stir-fry for 2 minutes. Serve hot with a Balti curry.