Balti Tarka Dhal Recipes

Steps:

• Wash lentils until the water runs clear.
• Add water until 1 inch above the surface of the lentils and boil.
• Add onions, bay leaf, turmeric and salt.
• Cook lentils for 10-15 mins or until soft.
• Remove bay leaf and blend lentils using a hand blender until you achieve desired consistency, preferably smooth.
• *Add more water at this point if you want a thinner dhal*
• Heat oil in a frying pan until hot and add dried red chilli and garlic. Allow garlic to lightly brown.
• Add this flavored oil to the blended lentils.
• Add tomatoes and chopped coriander.
• Serve with basmati or jasmine rice and lemon wedge.
• Enjoy!

Steps:

• Mix together the split peas and the lentils, cover with water and cook till soft and mushy.
• In the meantime heat the oil in a wok and fry the onions till golden. Stir in the garlic, ginger , turmeric, chilli powder, garam masala, ground coriander and salt.
• Stir well and add the chicken and fry for 6 mins.Add 11/2 tbsp of the fresh coriander leaves, green chilli, lemon juice and the water cook for 5 minutes.
• Mix in the lentils (dhal),tomatoes and the remaining coriander leaves. Turn off the heat.
• Heat the oil in a small pan and add the cumin seeds, when they start to pop add the garlic, red chillies, and the curry leaves, cook for 1 minute Pour over the the chicken and lentils and serve.

Steps:

• Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35 to 40 minutes, or until the lentils are just tender, adding more water as necessary.
• When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.
• Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown.
• Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
• Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt, and freshly ground black pepper. Stir in the chopped cilantro just before serving.