Ingredients with Measurements:
- 1 cup of yellow lentils (toor dal)
- 3 cups of water
- 1 teaspoon of salt
- 1 teaspoon of turmeric powder
- 2 tablespoons of oil
- 1 tablespoon of Panch Phoron (a Bengali spice blend of equal parts of cumin seeds, fennel seeds, mustard seeds, nigella seeds, and fenugreek seeds)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon of grated ginger
- 2 tomatoes, chopped
- 1 green chili, slit
- 1 tablespoon of ghee
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- 1 tablespoon of chopped coriander leaves
Special equipment needed:
- Pressure cooker or a pot with a lid
- A frying pan
Step-by-step instructions:
1. Rinse the lentils in cold water until the water runs clear. Drain and set aside.
2. In a pressure cooker or a pot, add the lentils, water, salt, and turmeric powder. Cook until the lentils are soft and mushy. If using a pressure cooker, cook for 3-4 whistles. If using a pot, cook for 30-40 minutes on medium heat.
3. In a frying pan, heat the oil over medium heat. Add the Panch Phoron and fry until the spices start to pop.
4. Add the chopped onions, garlic, and ginger. Fry until the onions are translucent.
5. Add the chopped tomatoes and green chili. Cook until the tomatoes are soft and mushy.
6. Add the cooked lentils to the frying pan and mix well. Cook for 5-10 minutes on low heat.
7. In a small pan, heat the ghee over low heat. Add the red chili powder and garam masala. Fry for a few seconds.
8. Pour the ghee mixture over the lentils and mix well.
9. Garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Cook on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 29g
Protein: 10g
Fiber: 12g
Substitutions for ingredients:
- You can use any lentils instead of yellow lentils.
- If you don't have Panch Phoron, you can use a mix of cumin seeds and fennel seeds.
Variations:
- You can add vegetables like spinach, carrots, or potatoes to the lentils.
- You can make it spicier by adding more green chilies or red chili powder.
- You can add coconut milk for a creamier texture.
Tips and tricks:
- Rinse the lentils well to remove any dirt or debris.
- Use a pressure cooker for faster cooking.
- Fry the Panch Phoron on low heat to prevent burning.
- Add the ghee mixture at the end for a richer flavor.
Storage instructions:
Store the leftover lentils in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lentils in a microwave or on the stove with a little water.
Presentation ideas:
Serve the lentils in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
Serve with a side of raita or cucumber salad.
Troubleshooting advice:
- If the lentils are too thick, add more water.
- If the lentils are too thin, cook for a few more minutes.
Food safety advice:
Make sure to cook the lentils well to prevent any foodborne illnesses.
Food history:
Panch Phoron is a spice blend that originated in Bengal, India.
Flavor profiles:
This dish is savory, spicy, and slightly sweet.
Serving suggestions:
Serve the lentils with rice or naan bread for a filling meal.
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Region: Indian