Five-lentil stew (panch dal)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -North India | ||
| ¼ | cup | Channa dal |
| ¼ | cup | Urad dal |
| ¼ | cup | Masur dal |
| ¼ | cup | Toovar dal |
| ¼ | cup | Mung dal |
| 5 | cups | Water |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Oil; or ghee |
| 1 | large | Onions, chopped; finely |
| 1 | tablespoon | Garlic cloves, crushed |
| 1 | teaspoon | Cumin seed |
| 1 | teaspoon | Garam masala |
| 2 | larges | Tomatoes; chopped |
| 1 | teaspoon | Salt; or more to taste |
Directions
FLATBREAD & FLAVORS; ALFORD
DAL
SPICE BLEND
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.
Add turmeric and cayenne to dal and bring water to boil. Reduce heat slightly and simmer until dal is tender, approximately 35 minutes.
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.
Add onion mixture to dal and stir well. Cook 2-3 minutes more to blend flavors. Taste for salt and adjust seasoning. Serve hot in one large bowl or in individual-sized bowls with chapatti or central Asian naan.
Sylvia's comments: I have no idea why this used five different dals, the turmeric colored them all yellow. This was too spicy and not flavorful enough to suit me or the family. The coconut roti was superb with it, though!
Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber
Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com Posted to MM-Recipes Digest V4 #14 by tobbs@... on May 26, 99