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    You are in: Home / Recipes / Cauliflower Dal With Panch Phoron Recipe
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    Cauliflower Dal With Panch Phoron

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 14 mins

    10 mins

    1 hrs 4 mins

    Motley Oklahoman's Note:

    Slow cooked lentils and cauliflower with a spicy southern Indian whole-seed blend called Panch Phoran.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:

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    Nutritional Facts for Cauliflower Dal With Panch Phoron

    Serving Size: 1 (427 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 217.7
     
    Calories from Fat 14
    77%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 430.8 mg
    17%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 8.5 g
    34%
    Sugars 4.9 g
    19%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    panch phoron

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