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chana dal (soaked for one hour) 10 oz water 3 1/2 cup(s) haldi powder (turmeric) 1 teaspoon(s) salt to taste sugar 2 teaspoon(s) corn oil 3 Tblspoon(s) whole dried chili, deseeded and crushed 4 bay leaves 2 golden raisins (optional) 1 Tblspoon(s) amchur 1 teaspoon(s) cumin seeds for Panch poran fenugreek (methi) seeds for Panch poran mustard seeds for Panch poran fennel seeds for Panch poran kalonji seeds for Panch poran
1. Cook daal/lentils in water until soft. You can cook it in a pressure cooker or a pot. Add haldi, salt and sugar. Stir well. 2. Mix equal quantities of the spices for Panch poran to make 2 tablespoons. In a small pan heat oil. Add panch phoron and fry until it crackles, then add remaining ingredients. Reduce heat and saute for a couple minutes. 3. Pour oil and spices over lentils. 4. Lentils should have the consistency of a thick soup, add water if needed. Bring to a boil and serve hot.
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