1/2 Photos of Cauliflower Dal With Panch Phoron
Karen Elizabeth's Note:
This is from Susan Jacksons' "Fat-Free Vegan Kitchen" blog. In some places this spice mix is spelled 'phoran', and in others 'phoron', Zaar seems to prefer 'phoron', so that's what I've used. "I know it doesn't look like much, a little lumpy and gloppy and overly orange, but this combination of red lentils and cauliflower tastes out of this world, all because of panch phoran." If you can't find this blend of Indian spices in the shops, here is an excellent recipe for making your own, from SueL, Panch Phoron - Indian 5-Spice.
My Private Note
Units: US | Metric
- 1 1/2 cups masoor dal or 1 1/2 cups red lentils
- 4 cups water
- 1 teaspoon turmeric
- 1 teaspoon salt (or to taste)
- 1/8 teaspoon canola oil or 1/8 teaspoon canola oil cooking spray
- 1 tablespoon panch phoron
- 1 large onion, diced
- 2 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1 teaspoon ginger paste or 1 teaspoon minced gingerroot
- 1 (16 ounce) can diced tomatoes
- 1 head cauliflower, cut into small florets
- 1/2 cup water
- 1Pick over and rinse the lentils and add them to a pot with the water and turmeric.
- 2Bring 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.
- 3While the dal is cooking, prepare the vegetables.
- 4Heat 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.).
- 5When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes.
- 6Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
- 7When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed.
- 8Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.
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Nutritional Facts for Cauliflower Dal With Panch Phoron
Serving Size: 1 (427 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 326.5
- Calories from Fat 22
- Total Fat 2.4 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 646.2 mg
- Total Carbohydrate 58.7 g
- Dietary Fiber 12.8 g
- Sugars 7.4 g
- Protein 22.3 g
The following items or measurements are not included: