Lentils With Panch Phoran (Dal)
This dish is good served with rice and vegetable curries. Panch phoran can be made from my recipe #482606. You can find all of these ingredients in an Indian spice shop or deli. If you double the recipe, cook time will need to be doubled also.
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INGREDIENTS
Nutrition- 1⁄2cup red lentil
- 1⁄2cup mung beans (moong dal, dehulled)
- 3⁄4teaspoon salt
- 3cups cold water
- 2teaspoons vegetable oil
- 1pinch asafoetida powder
- 1⁄2
- 1
- 1⁄4teaspoon turmeric
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DIRECTIONS
- 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.
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