Lentils With Panch Phoran Dal Food

LENTILS WITH PANCH PHORAN (DAL)

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.

CAULIFLOWER DAL WITH PANCH PHORON

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.

DAL

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.