I love a good balti. I don’t mean those baltis served at so many restaurants where the curry is cooked in a pan and then served in an ornamental balti pan. No! An authentic balti needs to be served flaming hot in the same pan it was cooked in. That said, this recipe is still very good served however you see fit.
This one will be in my third cookbook, The Curry Guy Veggie which will be published in April 2019. The recipe may change a little before publication but please give this one a go. No need to wait! I’ve even recorded a video of me making it for you. If you like the video, please subscribe to my YouTube Channel. I am planning on videoing all the recipes from my cookbooks.
International & UK Orders
- 2 tablespoons coconut oil
- 2 cloves
- 1 2.5cm (1") cinnamon stick
- ½ onion - very finely chopped
- 2 green chillies - finely chopped
- 1 large tomoto - diced
- 2 teaspoons chopped coriander stocks
- 3 - 4 clove chopped garlic
- 1 teaspoon chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 cup cooked dhal
- 2 tablespoons ghee
- 3 dried Kashmiri chillies
- 1 teaspoon cumin seeds
- A pinch of asafoetida
- Salt and pepper to taste
- Fresh coriander to garnish
- Melt the coconut oil in a pan over high heat. When it is good and hot, stir in the cloves and cinnamon stick.
- Let the spices temper into the oil for about 30 seconds and then add the chopped onion. Fry for about two minutes and then add the chillies. Stir them in and add the tomatoes and coriander stalks followed by the garlic and ground spices.
- Stir in the cooked lentils and simmer over low heat while you make the tarka.
- Melt the ghee in another pan. When visibly hot, add the chillies, cumin seeds and asafoetida. Allow to sizzle for about 30 seconds and pour it all over the dhal.
- Season to taste with salt and pepper and garnish with fresh coriander.