Name: Balti-Style Whole Green Lentils with Bay Leaves (Sabud Moong Ki Dal)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 2 teaspoons Balti masala; 1½ teaspoons coarse kosher or sea salt; 1 cup tomato sauce, store-bought or homemade; 1 tablespoon cumin seeds; Additional 1 to 2 tablespoons Ghee; ¼ cup finely chopped fresh cilantro leaves and tender stems; 2 tablespoons Ginger Paste; 2 tablespoons Garlic Paste; 1 cup whole green lentils (sabud moong), picked over for stones; 2 or 3 fresh or dried bay leaves; 2 tablespoons Ghee or canola oil; 1 teaspoon cayenne (ground red pepper); ½ teaspoon ground turmeric

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Remove the sharp-edged bay leaves from the dal before you serve this curry, especially if there are young children at the table. Indian bay leaves are actually much larger than the variety sold here; in fact, they are the leaves of a type of cinnamon tree.

Ingredients

1 cup whole green lentils (sabud moong), picked over for stones
2 tablespoons Ginger Paste
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Method

Place the lentils in a medium-size saucepan. Fill the pan halfway with water, and rinse the lentils by rubbing them between your fingertips. The water may become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 4 cups wa

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Ingredients

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