MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Balti Masoor Lentils
 Categories: Side dish, Balti, Indian, Vegetables
      Yield: 10 servings
     18 oz Red lentils (masoor dhal);
           -split and polished
      4 tb Balti masala paste
      8 tb Fried dehydrated onion flake
      2    Garlic cloves, fine chopped
           Aromatic salt to taste
  there are many small lentils which make excellent dhal. The most
  readily available and the fastest to cook is the red lentil in its
  split and polished form - available as red egyptian lentil or masoor
  dhal.
  1 Examine and rinse the lentils as described in Balti Vegetable
  cooking information. Soak in cold water for around 30-45 mins. Strain
  and rinse.
  2 Bring twice the volume of water of the soaked lentils to the boil.
  3 Give the lentils a final hot rinse and place them in the boiling
  water. Stir after a few minutes to ensure the lentils are not
  sticking.
  4 Reduce the heat to achieve a gentle simmer. Leave the lentils to
  cook for about 30 minutes, stirring from time to time and skimming
  off any skum that forms. Keep an eye on the water content. It
  _should_ absorb precisely. If it looks too dry, add some water.
  5 Add the remaining ingredients, including aromatic salt to taste, and
  simmer for a minimum of ten minutes.
  6 Serve on its own, or added to other Balti recipes. Freeze any
  surplus.
    Recipe Balti Curry Cookbook - Pat Chapman
    MMed IMH c/o Georges' Home BBS 2:323/4.4
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=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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