Panch Phoron Dal Recipe | Bengali Dal Recipe
Panch Phoron Dal with step by step picture. This is made with Split Yellow Moong dal, Tamarind and Ginger and Garlic
Ingredients
- ½ cup Split Yellow Moong Dal / Pasi Paruppu
- 2 small pieces Kokum / Kodampuli or Tamarind
- 1 tablespoon minced finely Ginger Garlic
- 1 teaspoon Turmeric powder / Manjal Podi
- Salt to taste
- 1 tablespoon Jaggery / Sugar
- For Tempering:
- 1 tablespoon Ghee / Clarified Butter
- 2 tablespoon Panch Phoron Spice Mix Click here for recipe
- ¼ teaspoon Asafoetida / Kaya Podi / Hing
- 1 chopped finely Onion
- 2 chopped finely Green Chilli
- 1 spring Curry leaves
- 1 tablespoon minced Ginger Garlic
Instructions
- 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.