Five-Lentil Stew (Panch Dal) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From North India. If you're like me & enjoy experimenting, go to the nearest Indian store (or online) & order up as many kinds of dal as you can & then find ways to use them. Once you have the ingredients, it's a breeze to make. **The 2 hour soak time is NOT included in the cook time**. Ingredients:
1/4 cup channa dal |
1/4 cup urad dal |
1/4 cup masoor dal |
1/4 cup toor dal |
1/4 cup mung dal |
5 cups water |
1/2 teaspoon turmeric |
1/2 teaspoon cayenne pepper |
1 tablespoon oil or 1 tablespoon ghee |
1 large onion, chopped, finely |
1 tablespoon garlic clove, crushed |
1 teaspoon cumin seed |
1 teaspoon garam masala |
2 large tomatoes, chopped |
1 teaspoon salt (to taste) |
Directions:
1. Rinse dals. Bring water to boil in large pot. Add dals, stir, and bring back to boil. Remove from heat, cover, and let sit 2 hours.
2. Add turmeric and cayenne to dal and bring water to boil. Reduce heat slightly and simmer until dal is tender, approximately 35 minutes.
3. 10-15 minutes before dal is ready, begin cooking spice mixture. Heat oil in heavy skillet or saucepan over medium-high heat. When hot, add onion and garlic and fry 2-3 minutes, stirring frequently. Add cumin and garam masala and cook another minute. Add tomatoes and salt and cook until tomatoes have been reduced, approximately 10 minutes.
4. Add onion mixture to dal and stir well. Cook 2-3 minutes more to blend flavors. Taste for salt and adjust seasoning.
5. Serve hot in one large bowl or in individual-sized bowls with chapati or naan.
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