Panch Poran Dal Tadka
Panch in Bengali is five and phoron is spices and these five spices are: nigella seeds (other wise known as black onion seeds, Kalonji or kalo jeera), fennel seeds (mouri or saunf), fenugreek seeds (methi), black (brown or yellow) mustard seeds (rai) and cumin seeds (jeera). The aromatic spices working together provide a considerable depth of flavour to any dish and especially to dal.
Ingredients
For Dal
- 30gms/2.5tbsp Masoor Dal
- 65 gms/5.5tbsp Moong Dal
- 100gms/ 8tbsp Toor Dal
- 5 cups Water
- 1 Green chilly chopped
- 1/2 tbsp Ginger chopped
- 1/2 tsp Turmeric
- Salt to taste
For Tadka
- 1 tbsp Mustard Oil
- 1 Bay leaf
- 1 tsp Panch Poran Masala
- 1/2 tsp Green chilli , chopped
- 1/4 tsp Red chilli Powder
- 1 tbsp Tomatoes, chopped
- 4 tbsp Onion, chopped
- Salt to taste
Method:
- Mix all the 3 dals.
- Wash and soak them for 20 mins. Drain the water and add the dal in a deep pan along with 4cups of water, salt, green chilly ginger chopped and turmeric
- Boil the dal till dal is tender and gets mashy. remove and keep aside.
- For the tadka heat a pan and add Mustard oil.
- Add bay leaf, Panch poren masala and saute till crackel.
- Add green chilli, onion and saute till onion is cooked now add tomatoes and cook for another two minutes.
- Add red chilli powder and salt to taste.
- Add cooked dal into the tadka and adjust the consistency by adding water if required.
- Serve Hot.