Panch Phoron is a Bengali spice mix. 'Panch' means 'five' and 'Phoron' means 'spice'. This is a hearty, flavourful spice mix that is sure to spice up your dish. This dal is sweet and sour and goes well with plain rice and a vegetable curry.
This recipe serves 4 people and has been adapted from Aarthi of YummyTummy.
Ingredients
1/2 cup of Moong Dal
1/2 cup of Tuvar Dal
1/2 an Onion, chopped
2 tsp of Ginger-Garlic paste
2 Green chillies - slit lengthwise
Panch Phoron Spice Mix - 1 tsp each of Fenugreek seeds (methi), Cumin seeds (jeera), Fennel seeds (saunf/sombu), and Kalonji (kala jeera/ karunjeeragam)
1 tbsp of ghee
1 pinch of Tamarind or 1/2 cup of Tamarind water
1 tbsp of Jaggery /Gudh/ Vellam
1 tsp of Turmeric Powder
Salt - to taste
Method
- Rinse the dals together and soak them in water for 30 - 45 minutes.
- Add the soaked dals to a pot and cook on medium flame.
- While the dals are cooking, add salt, turmeric powder, tamarind / tamarind water, and 1 tsp of ginger-garlic paste.
- When the dals are cooked and mushy, add the jaggery and continue to boil.
- In a separate pan, heat ghee, and add the panch phoron spice mix.
- As the spices start crackling, add the chopped onions, green chillies, and the remaining ginger-garlic paste.
- When the onions turn translucent and the ginger-garlic paste is cooked, turn off the gas, and add this tempering to the cooked dal.
- Give the dal a good boil for around 5 minutes.
- Serve hot with rice.
Add the dals, salt, turmeric powder,ginger-garlic paste and tamarind with a little water and start cooking.
When the dals are cooked, they will be soft and mushy. Add jaggery and keep cooking while the tempering is made.
In a separate pan, heat ghee, and add the panch phoron spice mix.
Add the chopped onions and green chillies.
Add the ginger-garlic paste and saute well.
All sauteed and translucent.
Add the prepared tempering to the cooked dal and boil the dal for 5 minutes.
Serve hot.
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