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
CAULIFLOWER DAL WITH PANCH PHORON
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, Recipe#350199.
Provided by Karen Elizabeth
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 326.6, Fat 2.5, SaturatedFat 0.5, Sodium 646.2, Carbohydrate 58.8, Fiber 12.9, Sugar 7.4, Protein 22.4
DAL
Dal, an iconic Indian lentil dish, gets an elegant boost from Chef Saran with a tempering oil that's made with heat-bloomed spices. A bowlful of dal and rice can be the most satisfying comfort food ever.
Provided by Suvir Saran
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Sort through the lentils and remove any debris. Rinse in a fine-mesh strainer under cool, running water. Place lentils and water in a bowl and soak 10 minutes. Soak the lentils in the water. Meanwhile, in a saucepan over medium heat, add oil and the panch phoran; cook until the spices are "jumping and dancing." Add the ginger, garlic, and turmeric, then turn off the heat and add the chili. Carefully add the lentils and their liquid, along with 1 teaspoon salt. Over medium heat, bring to a simmer and cook until creamy, 45-60 minutes. While lentils are cooking, chop cilantro for the garnish and set aside.
- When lentils are simmering, cover and continue to cook at a very low heat, stirring regularly so lentils don't stick and burn at the bottom of the pan.
- Meanwhile, make the tempering oil: In a small saucepan over low heat, add the ghee, then the panch phoran and the asafoetida. Cook until spices are "jumping," two minutes. Remove from heat so the spices stop "blooming," then add the garlic, paprika, and cayenne. Place back on the heat for a flash, then off again. Add water and set aside.
- As the lentils cook, depending on how old they are, they may need more water. The lentils should be swimming in the water, not constrained or choked by it. The water has to give a lightness to the lentils while they cook.
- When the lentils are finished cooking, they should be buttery soft. Raise the heat so the liquid comes back to a boil. Taste to adjust the seasonings, and add salt, ¾ of the chopped cilantro, and all the lemon juice, then stir. Reheat the tempering oil. Place the lentils in a serving dish and spoon the hot tempering oil on top of the lentils.
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