09 January 2013,22:59 by

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The white urad dhal used in this recipe should ideally be soaked overnight, as this makes it easier to cook. Serve this dhal with freshly made chapattis.
Serves :

Preparation Method :

  • Soak the dhal overnight in enough cold water to cover.
  • Boil in water until the individual grains are soft enough to break into two. Set aside.
  • Heat the spread with the oil in a wok or heavy frying pan over medium heat. Fry the bay leaf with the onions and the cinnamon.
  • Add the grated ginger, whole garlic cloves, and half the green and red chillies.
  • Drain almost all the water from the lentils.
  • Add the lentils to the wok or frying pan, then add the remaining green and red chillies and finally the chopped fresh mint.
  • Heat through briefly and serve while piping hot.


  • 115 grams urad dhal
  • 2 teaspoons low-fat spread
  • 2 teaspoons Cooking oil
  • 1 bay leaf
  • 2 onions, sliced
  • 1 piece cinnamon stick
  • 1 inch piece fresh root ginger, grated
  • 2 garlic cloves
  • 2 green chillies, seeded and sliced lengthways
  • 2 red chillies, seeded and sliced lengthways
  • 1 tablespoon chopped fresh mint

3 comments for “Balti Dhal with Green and Red Chillies”

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