Five Lentil Stew Panch Dal Recipes
FIVE-LENTIL STEW (PANCH DAL)
From North India. If you're like me & enjoy experimenting, go to the nearest Indian store (or online) & order up as many kinds of dal as you can & then find ways to use them! This was posted on a vegetarian website & I like the recipe so I swiped it to share here. Once you have the ingredients, it's a breeze to make! **The 2 hour soak time is NOT included in the cook time**
Provided by Elmotoo
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 282.2, Fat 5.2, SaturatedFat 0.7, Sodium 603.7, Carbohydrate 44.6, Fiber 16.4, Sugar 6.1, Protein 16.2
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.
Provided by Outta Here
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 194.2, Fat 3.2, SaturatedFat 0.4, Sodium 453.7, Carbohydrate 30.1, Fiber 7.5, Sugar 0.4, Protein 12.7
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