Balti Dhal Fry |
- 2 tbsp coconut oil
- 2 cloves
- Cinnamon stick
- 2 chillies, finely chopped (remove the seeds for less heat)
- 1/2 brown onion, finely chopped
- 2 large tomatoes, seeds removed and diced
- Handful of chopped coriander stalks
- 4 garlic cloves, minced
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 200g of cooked chana dhal (refer to packet for instructions)
- Salt and pepper to season
- Finely chopped coriander leaves to garnish
For the tarka
- 2 tbsp ghee or rapeseed oil
- 3 dried chillies
- 1 tsp cumin seeds
- Small pinch of asafoetida
Method
Melt the coconut oil in a saucepan. When hot, add the cloves and cinnamon stick and let them fry for 30 seconds before adding the chopped onion. Fry for 3 minutes until the onion softens then add the chillies, tomato, coriander stalks, garlic and spices, stir well before adding the cooked lentils, simmer over a low heat whilst you make the tarka.
To make the tarka, heat the ghee or oil in a small pan. When hot add the chillies, cumin seeds and asafoetida and let it sizzle for 30 seconds before pouring over the dhal. Season with salt and pepper and a sprinkle of coriander.
We enjoyed this dish alongside some basmati rice and chilli paneer with some spicy naan bread, it was so tasty, I hope you enjoy!
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