Balti Masoor Dhal

Course : Indian
Serves: 4
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1/2 pound split skinless lentils -- (masoor dhal)
2 1/2 cups water -- approx.
1 teaspoon salt
1/2 teaspoon red chile powder
1/4 teaspoon ground turmeric
4 cloves garlic -- peeled, and
2 cloves garlic, peeled -- thinly sliced sliced
1 cup chopped fresh tomatoes
2 tablespoons ghee -- or
4 tablespoons corn oil
1 medium sliced fresh green chile -- (optional)
2 tablespoons fresh coriander -- chopped
1 tablespoon garam masala

Preparation / Directions:

1 Wash the dhal in 2 or 3 changes of water and soak in warm water for 30 minutes. Drain and discard the water. 2 Put the dhal into a *karahi* or saucepan and add just enough water to cover the dhal. Add the salt, chile powder, turmeric, whole garlic cloves, and tomatoes. Bring to the boil, then simmer, covered, for 10 minutes or until dhal is cooked but until whole. 3 In a small frying pan, heat the ghee or oil and add the garlic slices. Once they start to sizzle and turn slightly brown, remove from the heat. Pour onto the dhal in the *karahi*, but do not stir. 4 Garnish with fresh chile slices, if liked, and coriander and garam masala. Do not stir. The beauty of this dish is to serve with a top layer of fat, and if you have used ghee, it will have a silky look and Serve with chapati, naan or rice. If serving with rice, increase the amount of water so that the dhal is more liquid. Source: A TASTE OF BALTISTAN by Sabiha Khokhar

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