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Masoor Daal with Panch Phoran

By Nazma RahmanOrigin: Bangladesh
Red LentilsVeganVegetarianQuick
Masoor Daal with Panch Phoran

Flavour Notes

Panch phoran, browned onions, thinner

Ingredients

  • 3/4 cup of masoor daal or red lentils
  • 1/2 tsp of turmeric
  • 1 tsp of salt

Tarka / Vagar / Tempering

  • 1/2 of 1 large onion, thinly sliced
  • 3 cloves of garlic chopped
  • little bit of ginger
  • 1/3 cup of neutral oil, like light tasting olive oil
  • large pinch of panch phoran

Method

  1. Wash the lentils well, several times until the water is clear. This reduces the gas in the daal
  2. boil the lentils with water, turmeric and salt until soft. Turn the temperature to simmer once the boil gets going.
  3. You can blend the lentils if you like, using a dal ghutni (Bangladeshi lentil masher) or another tool
  4. While lentils are simmering, slice the onion as thin as you can
  5. mince the garlic and ginger
  6. When lentils are close to being done (at least 10 min into cooking) heat oil in a pan on medium to high heat
  7. once oil is hot, add the onions, garlic and ginger until browned but not burned. This will take some time. Adjust heat if cooking too fast.
  8. Once onions, garlic and ginger achieve a dark brown colour, add a pinch of panch phoran (less than 1/4 tsp). And let it cook for another minute
  9. Add the bagar/tempering to the cooked daal and cover to keep the flavour in. Let it sit for at least 10 min.

Notes

This daal is typically made runnier, and can be eaten like a soup or with rice or naan. You can choose to make it thicker if you like. Nazma Aunty cooks this daal without chili though she said it typically has green chili or dried red chili in the bagar or tempering.