I used this somewhat random recipe for Panchphoran. I'd love to know if anyone has a recipe that differs much from this one. Also, the recipe calls for you to use whole dried chilies, which I found did not actually make the dish spicy--you'd need to chop or grind them up to get more heat out of them.
Mung Beans with Greens and Panchphoran
(adapted from Indian Home Cooking)
Ingredients
1 TB canola oil
1 c split mung beans, rinsed
1/2 tsp turmeric
3-4 c water
1 bay leaf
1/2-1 tsp salt
2 c packed greens, washed, trimmed, and finely chopped
*
2 TB canola oil
1/2 tsp nigella seeds
1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
3 whole dried red chilies, broken up
juice of 1 lemon
Instructions
1. Heat oil over medium-high heat. Cook mung beans and turmeric several minutes before adding water, bay leaf, and salt. Bring to a boil, then reduce heat and simmer 20 minutes.2. Add spinach. Simmer some more.
3. In a frying pan, fry up oil, seeds, and chilies, for 1 or 2 minutes. Remove from heat and let cool. When cool, stir in lemon juice.
4. Add oil and spices to the lentil mix. Serve hot. Serves about 4.
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