Lentils With Panch Phoran (Dal)
Recipe: #10796
October 24, 2013
Categories: Beans, Indian, Sunday Dinner, Gluten-Free, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This dish is good served with rice and vegetable curries. Panch phoran can be made from my #recipe10795 or use a commercial product. 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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (255 g)
- Calories 115.7
- Total Fat - 2.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 447.3 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 8.1 g
- Sugars - 1.9 g
- Protein - 6.8 g
- Calcium - 27.7 mg
- Iron - 2.1 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a bowl, rinse the 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 10 minutes, stirring occasionally, to prevent sticking.
Step 2
In the meantime rinse the lentils in the same manner and when the 10 minutes is up, add the lentils to the same pot and bring back to a boil and then reduce heat to low and simmer 25 minutes, or until tender.
Step 3
When mung beans and lentils are tender, remove from heat.
Step 4
Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.
Step 5
Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.
Step 6
Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.
Step 7
Serve.
Tips
No special items needed.
1 Reviews
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