Lentils With Panch Phoran (Dal)

1. 1

   In a bowl, rinse the lentils and mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally, to prevent sticking. When lentils are tender, remove from heat.

2. 2

   Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.

3. 3

   Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.

4. 4

   Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.

5. 5

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.