Ingredients for Lentils With Panch Phoran Dal
- Red Lentil
- ½ cup mung beans
- 1 teaspoon salt
- Cold Water
- Vegetable Oil
- Asafoetida Powder
- Panch Phoron
- Plum Tomato
- ½ teaspoon turmeric powder
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How to Make Lentils With Panch Phoran Dal
- Rinse 1 cup red lentils and ½ cup mung beans thoroughly in a bowl. Remove any discolored beans.
- Drain the lentils and mung beans in a sieve. Transfer to a heavy-bottomed pot. Add 4 cups of cold water and 1 teaspoon of salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
- Once the lentils are tender, remove the pot from the heat.
- Heat 1 tablespoon of vegetable oil in a small skillet over medium-high heat.
- Add ¼ teaspoon of asafetida and 1 teaspoon of panch phoran (recipe #482606). Stir and allow the spices to sizzle for about 30 seconds. Be careful not to burn them.
- Add 1 medium-sized tomato, finely chopped, and ½ teaspoon of turmeric powder to the skillet.
- Use a wooden spoon to mash the tomato mixture into a puree.
- Cook for about 3 minutes, stirring frequently.
- Gently stir the tomato mixture into the cooked lentil mixture. Simmer for another 5 minutes, allowing flavors to meld.
- Serve hot with rice and your favorite vegetable curries. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
1g
Fat
2g
Carbs
10g
