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Panch Phoran Dal

April 25, 2014
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Panch Phoran Dal

Panch Phoran Dal

Dal or lentils is a staple for nearly all Indian homes. It is made on a daily basis and served with other dry and wet curries. However the variation to dal preparation is fairly large when compared in different homes and different states. Although as everyone else I like the dal prepared at my home, I always like to taste and try the new tastes. One of my Bengali friend introduced me to this regional Panch Phoran Dal also in some areas known as Aamer Dal. Panch in Indian languages stand for five, so these 5 types of spice seeds give a great flavor to this dal and hence the name. You must try it out with this Bengali Panch Phoran Dal Recipe and you are sure to love it.

All you need is (serves 4)

Laal masoor dal – 1 cup

Turmeric powder – 1/2 tsp

Salt to taste

Raw mango – 1 medium size (skinned and cut in slices)

For Tempering

Zeera – 1 tsp

Sarson seeds – 1 tsp

Methi seeds – 1 tsp

Saunf – 1 tsp

Coriander seeds – 1 tsp

Dry red chili – 2

Desi ghee – 1 tbsp

Panch Phoran Dal Recipe

Preparation time: 5 min.

Cooking time: 20 min.

Mix dal with 3 cup water, add turmeric powder, salt and mango slices and pressure cook on medium heat for 1 whistle.

Reduce the heat and cook for about 3-4 min. Open and let it cool.

Transfer the dal in the serving vessel.

For Tempering

Heat desi ghee in a pan and crackle all the seeds.

Add dry red chili and after a min, pour the tempering over the dal.

Serve hot.


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I am a dental surgeon turned full time mom of a lovely boy. Apart from running around him and doing a lot of activities with him, I like to cook and experiment with new stuff.

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