07 December 2012,01:39 by

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  • Balti Dhal with Spring Onions and Tomatoes

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Cook the dhal in a pan of boiling water for 40 minutes until soft and mushy. Drain and set aside.
  • Heat the oil with the onion seeds in a heavy pan until hot.
  • Add the drained dhal to the frying pan and stir-fry with the onion seeds for about 5 minutes.
  • Add the spring onions with garlic, turmeric, ginger, chili powder, fenugreek leaves and salt and continue to stir-fry for about 5 minutes.
  • Pour in enough of the water to loosen the mixture.
  • Add in the whole cherry tomatoes coriander leaves, green pepper and lemon juice. Stir well.
  • Serve garnished with shredded spring onion tops and some coriander leaves.


  • 125 grams toor dhal or yellow split peas
  • 2 tablespoon Cooking oil
  • ¼ teaspoon onion seeds
  • 1 medium bunch spring onions (scallions), roughly chopped
  • 1 teaspoon crushed garlic
  • ¼ teaspoon ground turmeric
  • 1 ½ teaspoon grated fresh root ginger
  • 1 teaspoon chilli powder
  • 2 tablespoon fresh fenugreek leaves
  • 6-8 cherry tomatoes
  • 2 tablespoon fresh coriander (cilantro) leaves
  • ½ green pepper, seeded and sliced
  • 1 tablespoon lemon juice
  • Salt to taste
  • 150ml water
  • Shredded spring onion tops
  • fresh coriander leaves, to garnish

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