Tuesday, October 2, 2012
Masoor dal with panch poran seasoning
1 cup masoor dal (the red/orange colored lentils)
1 onion - thinly sliced
1 dried red chilli
1 teaspoon turmeric powder
2 teaspoons panch poran
2 tablespoon mustard oil (I used vegetable oil)
salt to taste
Wash the lentil in warm water about 4 times. Add 2 cups of water and the turmeric powder and pressure cook the lentils for about 3 whistles. Once the pressure is released, mash the cooked dal and keep aside.
In a sauce pan, add the oil. When it gets hot, bring the heat to a medium and add the panch poran and let the mustard splutter, be careful not to burn it. Add the dried red chilli and sauce for 10 to 20 seconds till it puffs up. Add the sliced onions and fry till they turn a nice golden color. To this add the cooked dal and salt and let the mixture come to a boil. Garnish with chopped cilantro and enjoy with warm white basmati rice.
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