Five Lentil Stew Panch Dal Food

FIVE-LENTIL STEW (PANCH DAL)

Five-Lentil Stew (Panch Dal) image

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

Ingredients

1/4 cup channa dal
1/4 cup Urad Dal
1/4 cup masoor dal
1/4 cup toor dal
1/4 cup mung dal
5 cups water
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon oil or 1 tablespoon ghee
1 large onion, chopped, finely
1 tablespoon garlic clove, crushed
1 teaspoon cumin seed
1 teaspoon garam masala
2 large tomatoes, chopped
1 teaspoon salt (to taste)

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

CROCK POT DAL

Crock Pot Dal image

Make and share this Crock Pot Dal recipe from Food.com.

Provided by Andtototoo

Categories Asian

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup masoor dal
3 cups water
4 tablespoons oil
1 teaspoon black mustard seeds
1/4 teaspoon hing
12 curry leaves
1 -2 roughly chopped tomato
2 minced serrano chilies
5 -6 ounces chopped fresh spinach
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
salt, as needed
2 teaspoons lemon juice
chopped cilantro, for garnish

Steps:

Rinse 1 cup masoor dal (the orange lentils), or split yellow moong dal or toor dal and place ithe lentils in a crockpot whose insides you have lightly oiled.
Add 3 cups water, put the crockpot on high and cook for two hours.
Stir, and check to see if more water is needed. Keep checking for water and stirring every 30 minutes until the lentils are cooked smooth.
When it is almost time to eat, in a large nonstick frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 10 seconds.
Quickly stir in the hing and curry leaves.
Add the tomatoes (optional) and serrano chilies. Stir-fry for about 4 minutes.
Add the spinach (this is optional). Stir-fry until the spinach is very tender, adding a little water if needed.
Stir in the turmeric, ground cumin and ground coriander.
Combine the spices and lentils either in the frying pan or the crockpot and mix until well blended. Check for water.
Add salt to taste and stir in the lemon juice. If desired, garnish with a little cilantro.
Variation: Instead of the spinach you can add 1 minced carrot that you have cooked in a bowl of water in the microwave for about 10 minutes, along with 1 large diced potato. When adding the cooked carrot and potato pieces to the fryiing pan, add 1/2 cup frozen green beans and 1/4 cup frozen peas. If you want to use fresh green beans, cook them in the microwave like you did the carrots and potato.

Nutrition Facts : Calories 155.1, Fat 7.7, SaturatedFat 1, Sodium 20.4, Carbohydrate 16.2, Fiber 3.5, Sugar 0.6, Protein 6.9

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