Jharkhand Panch Phoran Masoor Dal Five Spice Daily Red Lentil

Ingredients

• 1 cup masoor dal (red lentils)
• 3 cups water
• 1/2 tsp turmeric
• 2 tomatoes — finely chopped
• Salt to taste
• For tempering:
• 2 tbsp mustard oil
• 1 tsp panch phoran (equal parts cumin, mustard, fennel, fenugreek and kalonji/nigella seeds)
• 2 dried red chillies
• 4 garlic cloves — thinly sliced
• 1/4 tsp asafoetida
• 1/2 tsp red chilli powder
• Fresh coriander

Method

1. Boil masoor dal in 3 cups water with turmeric and finely chopped tomatoes for 15 to 18 minutes until completely soft.
2. Whisk lightly. Season with salt.
3. For tempering: heat 2 tbsp mustard oil to smoking in a small pan.
4. Reduce to medium. Add panch phoran — all five seeds sizzle and pop together creating a complex aroma. Add dried red chillies.
5. Add thinly sliced garlic. Fry 1 minute until golden. Add asafoetida.
6. Turn off heat. Add red chilli powder — the residual heat blooms it without burning.
7. Pour the entire tempering over the cooked dal. Stir. Garnish with coriander.