Balti Masoor Dhal
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 pound split skinless lentils, (masoor dhal)
2 1/2 cups water, approx
1 teaspoon salt
1/2 teaspoon red chile powder
1/4 teaspoon ground turmeric
4 cloves garlic, peeled
2 cloves garlic, peeled and thinly sliced sliced
1 cup chopped fresh tomatoes
2 tablespoons ghee or 4 tablespoon corn oil
1 sliced fresh green chile, (optional)
2 tablespoons fresh coriander, chopped
1 tablespoon garam masala

Preparation

1 Wash the lentils in 2 or 3 changes of water and soak in warm water for 30 minutes. Drain and discard the water. 2 Put the lentils into a karahi or saucepan and add just enough water to cover the lentils. Add the salt, chile powder, turmeric, whole garlic cloves, and tomatoes. Bring to the boil, then simmer, covered, for 10 minutes or until lentils are cooked but until whole. 3 In a small frying pan, heat the ghee or oil and add the garlic slices. Once they start to sizzle and turn slightly brown, remove from the heat. Pour onto the lentils in thekarahi, but do not stir. 4 Garnish with fresh chile slices, if desired, and coriander and garam masala.

About


Do not 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 rice. If serving with rice, increase the amount of water so that the dhal is more liquid.