18 oz red lentils (masoor dhal); split and polished
4 tablespoon balti masala paste
8 tablespoon fried dehydrated onion flake
2 garlic cloves, fine chopped
1 aromatic salt to taste
There are many small lentils which make excellent dhal. The most readily available and the fastest to cook is the red lentil in its split and polished form - available as red egyptian lentil or masoor dhal.
1 Examine and rinse the lentils as described in Balti Vegetable cooking information. Soak in cold water for around 30-45 mins. Strain and rinse.
2 Bring twice the volume of water of the soaked lentils to the boil.
3 Give the lentils a final hot rinse and place them in the boiling water. Stir after a few minutes to ensure the lentils are not sticking.
4 Reduce the heat to achieve a gentle simmer. Leave the lentils to cook for about 30 minutes, stirring from time to time and skimming off any skum that forms. Keep an eye on the water content. It _should_ absorb precisely. If it looks too dry, add some water.
5 Add the remaining ingredients, including aromatic salt to taste, and simmer for a minimum of ten minutes.
6 Serve on its own, or added to other Balti recipes. Freeze any surplus.
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