Balti Dal Recipe
Ingredients
| 250 g / 8 oz /1 cup chang dal or split yellow peas, washed | ||
| Turmeric | 1/4 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Curry leaves | 4 | |
| Oil | 2 Tablespoon | |
| Asafoetida | 1/2 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Onions | 2 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 cm / 1/2 inch piece ginger root, grated | ||
| Garam masala | 1/4 Teaspoon | |
Directions
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.
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.
Chef
