Panch phoran dal or red lentil/masoor dal with Bengali five spice. A flavorful and delicious dal to serve with steamed rice or bread. Aroma of roasted and ground panch phoran made this dal delectable.
You don’t need much ingredients to make this dal. You need only onion, tomato, chilli, some dry spices and panch phoran. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Used less methi because of it’s bitterness. You can use equal amounts methi if you like. And for roasted panch phoran powder dry roast panch phoran till light brown and fragrant. Be careful seeds shouldn’t be burned. Let the roasted panch phoran cool down. Grind the roasted spices into fine powder. Store in airtight container. Use in chutney or curries.
You may like some recipes with panch phoran.
Masoor dal is power-packed with nutrients and has immeasurable benefits. A mere cup of masoor dal has 230 calories, about 15 grams of dietary fibre and about 17 grams of proteins. Here are some other dietary and health benefits of masoor dal. Here are some other dietary and health benefits of masoor dal:
1.Helps Stabilise Blood Sugar Level.
2. Keeps The Heart Healthy by Lowering Cholesterol.
3. Effective Remedy Against Weight Loss.
4. Anti-Ageing Properties.
5. Nourishes Teeth and Bones.
6. Helpful In Maintaining A Healthy Vision.
7. Beneficial For A Glowing And Radiating Skin.
Read more about health benefits of red lentil or masoor dal here.
Here are some more dal or lentil recipes below. Click on the name to get recipe.
1. Beetroot dal
4. Dal rasam
5. Dal makhani
10. Dal palak
11. Egg dal tadka
This post is my contribution to 267 #Foodiemonday bloghop theme is Luscious Lentils suggested by Poonam Bachhav who blog at Annapurna. Poonam has a wonderful blog with many healthy and mouthwatering recipes including thali. I have to try her delicious and nutritious different types of quinoa recipes like Curd quinoa and Mexican one pot quinoa . Do visit her space for many more traditional, fusion and baked recipes.
This dal or lentil recipe is very easy to make. If you don’t have panch phoran make it at home as mentioned above. You can store these mix spices in a airtight container for later use. I always store two jars, one of panch phoran and one dry roasted and ground panch phoran.
Masoor dal or red lentil – 1/2 cup
Panch phoran or five spices – 1 teaspoon (mixture of fenugreek seeds, nigella seeds, cumin, mustard seeds and fennel seeds)
Dry red chilli – 1
Onion – 1 finely chopped
Green chilli – 1 – 2 , chopped
Tomato – 2 medium, finely chopped
Ginger – 1/2 inch piece, grated
Oil – 1 & 1/2 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Dry roasted and ground panch phoran – 1 teaspoon
Cilantro or coriander leaves – 1 tablespoon
Salt to taste
Water – 2 cup
1. Rinse the dal or red lentil well. In a pressure cooker add 2 cup water and dal. Close the lid cook on high heat. When hissing sound starts immediately reduce the heat. Cook on low heat for 15 minutes. Let the pressure settle down on its own.
2. Dry roast panch phone in a pan till light brown and fragrant. Seeds shouldn’t be burned. Grind the spices into fine powder when cool. Store the roasted and ground panch phoran in a airtight container.
3. Heat oil in a pan or wok. Add 1 teaspoon panch phoran and dry red chilli.
4. When the seeds starts to splutter add chopped onion and green chilli. Fry till onion becomes light brown.
5. Add grated ginger and tomatoes. Add salt, cumin powder, coriander powder, turmeric powder, Kashmiri red chilli and chopped cilantro or coriander leaves. Saute till tomato becomes mushy and oil leaves the sides.
6. Add boiled red lentil with water of boiled dal. Mix well.
7. When dal starts to rolling boil reduce the heat. Cook on low heat for 10 – 15 minutes. Stir in between. I like it thick but if you like thin dal then you can add more water
8. Now cook dal on high heat for 1 – 2 minutes or until you get your desired consistency. Add dry roasted and ground panch phoran. Mix well and switch off the heat.
9. Garnish with cilantro or coriander leaves. You can also garnish with ginger julienne and lemon wedges. Serve hot with steamed rice, roti, paratha or any bread.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update