Lentils With Panch Phoran Dal Recipes

LENTILS WITH PANCH PHORAN (DAL)

Steps:

• In a bowl, rinse the lentils and mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally, to prevent sticking. When lentils are tender, remove from heat.
• Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.
• Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.
• Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.
• Serve.

CAULIFLOWER DAL WITH PANCH PHORON

Steps:

• Pick over and rinse the lentils and add them to a pot with the water and turmeric.
• Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.
• While the dal is cooking, prepare the vegetables.
• Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.).
• When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes.
• Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
• When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed.
• Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.

FIVE-LENTIL STEW (PANCH DAL)

Steps:

• Rinse dals. Bring water to boil in large pot. Add dals, stir, and bring back to boil. Remove from heat, cover, and let sit 2 hours.
• Add turmeric and cayenne to dal and bring water to boil. Reduce heat slightly and simmer until dal is tender, approximately 35 minutes.
• 10-15 minutes before dal is ready, begin cooking spice mixture. Heat oil in heavy skillet or saucepan over medium-high heat. When hot, add onion and garlic and fry 2-3 minutes, stirring frequently. Add cumin and garam masala and cook another minute. Add tomatoes and salt and cook until tomatoes have been reduced, approximately 10 minutes.
• Add onion mixture to dal and stir well. Cook 2-3 minutes more to blend flavors. Taste for salt and adjust seasoning.
• Serve hot in one large bowl or in individual-sized bowls with chapati or naan.

CAULIFLOWER DAL WITH PANCH PHORAN - VEGAN

Steps:

• Rinse and sort the lentils. Add them to the 4 cups water in a large pot with the turmeric and salt. Bring to a boil and allow to simmer for about 30 minutes. Set this pot aside.
• Meanwhile prepare the vegetables: Heat a large deep skillet (non-stick is best). When the pan is hot add the oil and shake it around to completely cover the surface. Add the panch phoran and as soon as the first seed pops and sizzles add the onion, garlic, ginger, and red pepper flakes. Stir and cook for about 2 minutes. Add the tomatoes, cauliflower and 1/2 cup water. Bring to the boil, cover and cook for about 10 minutes until the cauliflower is soft.
• Add the dal to the cauliflower mixture and stir well. Check the seasonings and adjust as necessary.
• Serve over rice. Yum!

CAULIFLOWER DAL WITH PANCH PHORON

Steps:

• Pick over and rinse the lentils and add them to a pot with the water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.
• While the dal is cooking, prepare the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.) When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
• When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.