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09 January 2013,22:59 by
J.Sujatha

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BALTI DHAL WITH GREEN AND RED CHILLIES

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 :
4

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.

INGREDIENTS

  • 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

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