Panch Phoron Dal / Moong Lentils flavoured with Panch Phoron Spices

This recipe is a kind of sweet, salty, sour dish. The sweetness comes from the jaggery. The sourness comes from the kokum, i added it because i bought a packet of that and was wondering what to do with that. you can easily substitute kokum with tamarind pulp. All these flavours tied together in this lovely dal to form a amazing recipe.

I made another recipe using the panch phoron spice mix, to go with this dal. I will be posting that in a couple of days. So stay tuned and let me know if you tried this.

I would love to hear your ways of using this lovely panch phoron spice.

Preparation Time : 30 mins
Cooking Time : 35 to 40 mins
Serves : 4 to 5

Ingredients:

Split Yellow Moong Dal / Pasi Paruppu – 1/2 cup
Kokum / Kodampuli or Tamarind- 2 small pieces
Ginger Garlic – 1 tblspn minced finely
Turmeric powder / Manjal Podi – 1 tsp
Salt to taste
Jaggery / Sugar  – 1 tblspn


For Tempering:
Ghee / Clarified Butter – 1 tblspn
Panch Phoron Spice Mix – 2 tblspn (Click here for recipe)
Asafoetida / Kaya Podi / Hing – 1/4 tsp
Onion – 1 chopped finely
Green Chilli – 2 chopped finely
Curry leaves – 1 spring
Ginger Garlic – 1 tblspn minced

Method:

Take your moong dal and wash it well. Cover with water and let it soak for a good 30 mins.

Now add the soaked dal into a sauce pan and cover with water.

Add in turmeric, salt, kokum, ginger garlic and mix well.

Bring it to a boil and simmer the flame and cook it for 20 to 30 mins till the dal is completely cooked.

Now add in the jaggery or sugar and mix well.

Now make the tempering. Heat ghee and add in the panch phoron spice and let it saute for 30 sec.

Now add in assafoetida, onions, green chilli and curry leaves and give it a good stir.

Add in ginger and garlic and saute for around 3 mins till the onions turn golden brown.

Pour this tempering over the cooked dal and mix well.

Serve over rice.

Pictorial: