Lentils With Panch Phoran (Dal)

  1. In a bowl, rinse the lentils and mung beans well and pick out discolored beans. Drain in a sieve and put into a heavy pot with the salt and cold water. Stir and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally, to prevent sticking. When lentils are tender, remove from heat.
  2. Heat oil in a small skillet over medium-high heat. Add asafetida and panch phoran, stir and allow spices to sizzle, about 30 seconds.
  3. Add tomato and turmeric. Work mixture with wooden spoon into a puree. Cook about 3 minutes.
  4. Add tomato mixture to the cooked lentil mixture and simmer about 5 minutes.
  5. Serve.

red lentil, mung beans, salt, cold water, vegetable oil, asafoetida powder, phoron, tomato, turmeric

Taken from www.food.com/recipe/lentils-with-panch-phoran-dal-482611 (may not work)

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