How to Make Balti Daal ( Best Balti Daal By Grilled Town)

Balti daal

what’s Balti daal? The average Pakistani knows it’s a daal made in a copper vessel resembling a “balti” or bucket. You are right but this didn’t just happen to be. The word “balti” itself comes from the Portuguese “balde” meaning bucket. So we know that it crept into Hindi and Urdu from the Portuguese visit.

According to Wikipedia, “daal is a name used in the Indian subcontinent for dry, split pulses (that is, lentils, peas, and beans) that do not require pre-soaking. It is also known as daal, dahl, or dhal. The world’s largest producer of pulses is India. The phrase is also used to describe different soups made with these pulses.

In Pakistani cuisine, the word “daal” essentially refers to a split pulse, particularly lentils, and most frequently to a meal that uses lentils.

Along with vegetables, daal is one of the most significant staple meals on the Indian subcontinent. Its widespread use throughout India, Bangladesh, Pakistan, Sri Lanka, and Bhutan lends validity to its accessibility to all people, ease of use, and health-giving qualities.

Balti Daal Recipe

Ingredients For boiling daal:

  • Half cup soaked toordaal (Pigeon pea)
  • 2 Tbsps soaked moong daal (Petite yellow lentils)
  • 2 Tbsps soaked masoordaal (Red lentils)
  • 1 tsp finely chopped ginger
  • 1/2 tsp finely chopped garlic
  • 1 green chilies
  • 1 tsp salt
  • 1/4 tsp asafoetida (hing)
  • 1/4 tsp turmeric powder
  • 3 cup water
  • 1 tea spoon oil

For making daal:

  • 1 tbsp oil
  • 1 tbsp butter
  • 1 medium size onion finely chopped
  • 1 finely chopped ginger
  • 1/2 tea spoon finely chopped garlic
  • 1 medium tomato
  • 1/4 tsp turmeric powder
  • 1/2 tsp Kashmiri red chilly powder
  • 1/2 teaspoon coriander powder
  • 1 tsp salt
  • 1/4 cup water
  • 2 tbsps finely chopped coriander leaves (Dhania)

For tadka:

  • 1 tblsp oil
  • 2 tsp jeera(Cumin seeds)
  • 3 whole dry Kashmiri red chilly
  • 1 tsp finely chopped garlic
  • 1 pinch asafoetida (hing)
  • 1 tbsp butter
  • 1/2 tsp Kashmiri red chilly powder


First of all put your soaked toordaal (Pigeon pea), moong dal (Petite yellow lentils) and masoordaal (Red lentils) in a pressure cooker and also add all the boiling ingredients and pressure them for 3 minutes.

Now take a pan, add oil in it and also add butter. When it is hot add onions stir it continuously on medium flame, now add ginger and garlic, stir it till the onion turns light brown.

Now add chopped tomato, mix it well add turmeric, Kashmiri lal mirch, coriander powder and also add salt, mix it well and cook it until the tomatoes turn soft on low flame, add water into this, cook it until the oil separates.

Now, time to add cooked dal firstly, mash the cooked daal a little with a spoon and add it into your tomato mixture mix it and add a little bit of water that bring it to boil, after the dal starts boiling lower the flame and again boil the dal on low flame for 3-4 minutes.


Add freshly chopped coriander leaves mix it and turn off the flame. Now pour it into a serving bowl “balti”. Last step is to add tadka (tempering) so let’s prepare it.

Take a pan, heat oil for the tadka. Add cumin seeds, whole dry Kashmiri red chilly, garlic saute till the garlic turns light brown add hing, saute it on a low flame meanwhile add butter, when the garlic turns light brown turn off the flame and add red chilly powder mix them well and add this tadka on the dal.

Balti daalBalti daal is ready. Try this at your home if you want to eat from Grilled Town, visit Us now or you can order now.

Leave A Comment

Your email address will not be published. Required fields are marked *