Cauliflower Dal With Panch Phoron Recipes

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.

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.

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.