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Five-Lentil Stew (Panch Dal)

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(0)
CATEGORY CUISINE TAG YIELD
Grains Vegan Soup/stew, Vegan, Didn’t like 4 Servings

INGREDIENTS

-North India
1/4 c Channa dal
1/4 c Urad dal
1/4 c Masur dal
1/4 c Toovar dal
1/4 c Mung dal
5 c Water
1/2 ts Turmeric
1/2 ts Cayenne pepper
1 tb Oil; or ghee
1 lg Onions, chopped; finely
1 tb Garlic cloves, crushed
1 ts Cumin seed
1 ts Garam masala
2 lg Tomatoes; chopped
1 ts Salt; or more to taste

INSTRUCTIONS

FLATBREAD & FLAVORS; ALFORD
DAL
SPICE BLEND
Rinse dals.  Bring water to boil in large pot.  Add dals, stir, and bring
back to boil.  Remove from heat, cover, and let sit 2 hours.
Add turmeric and cayenne to dal and bring water to boil.  Reduce heat
slightly and simmer until dal is tender, approximately 35 minutes.
10-15 minutes before dal is ready, begin cooking spice mixture.  Heat oil
in heavy skillet or saucepan over medium-high heat.  When hot, add onion
and garlic and fry 2-3 minutes, stirring frequently.  Add cumin and garam
masala and cook another minute.  Add tomatoes and salt and cook until
tomatoes have been reduced, approximately 10 minutes.
Add onion mixture to dal and stir well.  Cook 2-3 minutes more to blend
flavors.  Taste for salt and adjust seasoning.  Serve hot in one large bowl
or in individual-sized bowls with chapatti or central Asian naan.
Sylvia's comments: I have no idea why this used five different dals, the
turmeric colored them all yellow.  This was too spicy and not flavorful
enough to suit me or the family.  The coconut roti was superb with it,
though!
Nutritional Information per serving:  xx calories, xx gm protein, xx gm
carbohydrate, xx gm fat,  x% Calories from fat, x mg chol, xx mg sodium, x
g dietary fiber
Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
Posted to MM-Recipes Digest V4 #14 by tobbs@earthlink.net on May 26, 99

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