Spicy Lentil Dhal with Wheat Balls

Name: Spicy Lentil Dhal with Wheat Balls
Yield: Serves 4
Cuisine: Asian
Ingredients: 5 ml/1 tsp ground coriander; 2.5–5 ml/½’1 tsp chilli powder; 2.5 ml/½ tsp garam masala; 5 ml/1 tsp ground cumin; 10 ml/2 tsp crushed fresh root ginger; 1 medium onion, finely chopped; 2.5 ml/½ tsp ground turmeric; 10 ml/2 tsp crushed garlic; 5 ml/1 tsp salt or to taste; 75 g/3 oz/½ cup split Bengal gram (chana dhal); 25 g/1 oz/2 tbsp ghee or unsalted butter; 25 g/1 oz/2 tbsp ghee or unsalted butter; 150 g/5 oz/scant 1 cup whole mung beans; 75 g/3 oz/⅓ cup full-fat (whole) natural (plain) yogurt; oil, for roasting; 2.5 ml/½ tsp baking powder; 2.5 ml/½ tsp salt; 50 g/2 oz/4 tbsp ghee or unsalted butter, melted; 50 g/2 oz/4 tbsp ghee or unsalted butter, melted; juice of 1 lime; 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves; 300 g/11 oz/2 ½ cups wholemeal (whole-wheat) flour; 50 g/2 oz/⅓ cup semolina

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This delicious spiced mung bean and lentil dhal is topped with wholemeal balls, known in India as baatis. Ghee works best for the traditional Indian flavour, however butter, sunflower oil or plain olive oil can be used instead.

Ingredients

150 g/5 oz/scant 1 cup whole mung beans
75

Asia
India
Main course
Spicy
Vegetarian

Method

To make the wheat balls, put the flour, semolina, baking powder and salt in a large mixing bowl and stir to mix. Beat the melted ghee or butter and the yogurt together and add to the flour. Mix with your fingertips and gradually add 150 ml/5