Jharkhand Panch Phoran Masoor Dal Five Spice Daily Red Lentil

Method

1. 1

   Boil masoor dal in 3 cups water with turmeric and finely chopped tomatoes for 15 to 18 minutes until completely soft.

2. 2

   Whisk lightly. Season with salt.

3. 3

   For tempering: heat 2 tbsp mustard oil to smoking in a small pan.

4. 4

   Reduce to medium. Add panch phoran — all five seeds sizzle and pop together creating a complex aroma. Add dried red chillies.

5. 5

   Add thinly sliced garlic. Fry 1 minute until golden. Add asafoetida.

6. 6

   Turn off heat. Add red chilli powder — the residual heat blooms it without burning.

7. 7

   Pour the entire tempering over the cooked dal. Stir. Garnish with coriander.