Lentils with Panch Phoran Dal
Discover the comforting and aromatic flavors of Lentils with Panch Phoran Dal, a classic Indian-inspired dish that highlights the magic of the five-spice blend, Panch Phoran. This wholesome recipe combines tender red lentils simmered to creamy perfection with a fragrant tempering of caramelized onions, garlic, ginger, and tomatoes, infused with earthy cumin and coriander. The sizzling Panch Phoran spice mix—featuring fennel, nigella, cumin, fenugreek, and mustard seeds—adds a uniquely vibrant and smoky depth. Finished with a bright squeeze of lime juice and fresh cilantro, this dal is a versatile meal that pairs beautifully with steamed rice, naan, or flatbreads. Perfect for weeknights or special gatherings, this one-pot wonder is an irresistible celebration of bold spices, hearty lentils, and simple pantry ingredients.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 4 cups Water
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Panch Phoran (five-spice mix)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Tomato, finely diced
- 0.5 teaspoons Cumin powder
- 0.5 teaspoons Coriander powder
- 1 unit Green chilies, slit (optional)
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon or lime juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the lentils, water, turmeric powder, and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 20 minutes or until the lentils are soft and fully cooked. Stir occasionally to avoid sticking. Skim off any foam that forms on the surface.
Once the lentils are cooked, use a whisk or spoon to slightly mash them for a creamy texture. Set aside.
In a separate pan, heat the ghee or vegetable oil over medium heat.
Add the Panch Phoran and let it sizzle for 30 seconds to release its aroma.
Stir in the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Stir in the diced tomato, cumin powder, coriander powder, and green chilies (if using). Cook until the tomato softens and the mixture becomes a thick paste, about 5 minutes.
Pour the cooked lentils into the pan with the spice mixture and stir well to combine. Adjust the consistency by adding water if needed, and simmer for 5 minutes to allow the flavors to blend.
Taste and adjust salt as needed, then turn off the heat.
Garnish with fresh cilantro and squeeze lemon or lime juice on top before serving.
Serve hot with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 3.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
