I am going gaga over this new whole spice mix I recently tumbled upon in one of the Indian food shops. The label said Panch phoran and that was something I’ve never ever heard before. Googled and found out it is a combination of 5 whole spices. -Mustard seeds, Nigella seeds aka Kalonji, Fenugreek seeds, Cumin and Fennel seeds. Most of them are bitter and I was super paranoid about using the spice mix and tried couple of time, got the proportions right and now, there’s been so much Bengali cooking going on at home. Made a chutney, dahl and many more.
Sanju reckoned it was one of the best dahl he has ever eaten. Super spicy, full of flavor, healthy, protein, you could keep going.
- Black-eyed peas-1/2 cup dry beans soaked overnight, water discarded, refilled and cooked (with until soft with 2.5 cups of water(Save the water you use for boiling-you will need this for the curry)
- Kale leaves-1 heaped cup
- Onion-1 large-chopped super fine
- Roma Tomatoes- 2 large-chopped super fine
- Ginger-an inch piece-grated
- Garlic-5 pods-grates
- Turmeric-1/2 tsp
- Chili powder-1 heaped tsp
- Ground Coriander-2 heaped tsp
- Coriander leaves chopped- 2 heaped Tbsp
- Rice bran oil-1 Tbsp
- Salt-to taste
- Panch Phoran Mix-all heaped:
- Mustard seeds-1 tsp
- Cumin seeds-1 tsp
- Fennel seeds-1 tsp
- Nigella seeds-1/2 tsp
- Fenugreek seeds-1/2 tsp
- In a saucepan, add a Tbsp of oil, heat it up and add the panch phoran mix, turn heat mode to low and let it splutter and sink their flavor into the oil.
- Back on medium heat, add onions and fry until translucent, then add ginger garlic and saute for couple of minutes
- Now add in the tomatoes, kale leaves, turmeric, chili powder, ground coriander, give everything a quick stir and add the water left over after boiling the beans. Cover and let it cook for 12 mins with a stir at 7-minute mark.
- Take 1/4 cup of boiled black eyed peas, process them into a paste,keep it aside. This is the thickening agent to make your dahl super creamy.
- After 12 minutes, add the lentils, cover and let it cook for another 10 minutes, making sure it doesn’t sick to the bottom of the saucepan.
- Add the processed black bean puree, 1/4 cup water(only if you feel dahl is dry )and cook for 5 mins on low flame.
- Add coriander leaves, cover and turn the heat off and let it sit for another 10 mins.
- Yummy dahl ready to be served with rice 🙂
Taking it to Angie’s FF #51 🙂