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.
- Ready In:
- 1⁄2 cup red lentil
- 1⁄2 cup mung beans (moong dal, dehulled)
- 3⁄4 teaspoon salt
- 3 cups cold water
- 2 teaspoons vegetable oil
- 1 pinch asafoetida powder
- 1⁄2 teaspoon panch phoron (try $notetemplate1$)
- 1 plum tomato, seeded and finely chopped
- 1⁄4 teaspoon turmeric
- 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.
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This is the first time I've tried mung beans (or moong beans) and red lentils. I was surprised that the red color completely vanished while cooking. The flavors are really very good. I do think that the mung beans need more cook time than the lentils because they were a bit crunchy. Made for ZWT8 India. Thank you!Reply
New and tasty ingredients for us. The lentils were done before the mung beans. I think the mung beans should have been pre-soaked to have them done at the same time. It was so funny the seeds were popping out of the pan and making a popping sound as they were cooking. We enjoyed this new experience. Made for ZWT8.Reply