One-pot potato and red lentil dal with panch phoron
Curries With Bumbi · ♥ 800 likes · 21.1K views · 5 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g red small potatoes
- 100 g red lentils
- 3 tbsp oil
- ¼ tsp cumin seeds
- 1 tsp Panchforon
- 1 tsp grated ginger
- 1 tsp turmeric powder
- 2 tsp salt
- ½ cup frozen green peas
- 3 whole whole green chilies
- 1 whole tomato
Halve the small red potatoes. Rinse the red lentils thoroughly and drain.
Whole spices and panch phoron in hot oil
- 1 whole dried bay leaf
- 1 whole dried red chilli
Add cumin seeds, panch phoron, a dried bay leaf and a seeded dried red chilli; sizzle a few seconds without burning.
Add the potatoes and fry on medium-high 3 to 4 minutes.
- red chilli powder
Add turmeric and red chilli powder, then the red lentils; stir on medium heat 2 to 3 minutes.
- 4 cup hot water
Add 4 cups of hot water and stir so no lentils stick. At the boil add salt, cover on low heat and simmer, stirring from time to time, adding a little hot water if it thickens.
- sugar
Add a little sugar. Cook until the lentils break down completely and turn smooth and the potatoes are tender; taste and adjust salt.
Add frozen green peas (fresh ones go in earlier), whole green chilies and coriander leaves; remove the bay leaf.
- coriander leaves
Add thick tomato slices and boil 1 to 2 minutes, so they hold their shape. Leave it a little runny; it thickens as it cools.