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A comforting Bengali lentil dish made with a mix of masoor and moong dal. The magic is in the 'panch phoron' tempering, a five-spice blend that gives it a unique, aromatic flavor. Perfect with steamed rice.
Cook the Lentils
Prepare the Tempering (Tadka)
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A comforting Bengali lentil dish made with a mix of masoor and moong dal. The magic is in the 'panch phoron' tempering, a five-spice blend that gives it a unique, aromatic flavor. Perfect with steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 262.38 calories per serving with 13.09g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
You can add diced vegetables like carrots, peas, or bottle gourd (lauki) along with the dals in the pressure cooker for a more nutritious version.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them. The flavor comes from the ginger and panch phoron.
While the masoor-moong combination is classic, you can also make this with only masoor dal or a mix of toor (arhar) dal and masoor dal.
For a creamier finish, you can add a tablespoon of fresh cream or coconut milk at the end of the simmering process.
The combination of masoor and moong dal provides a high-quality protein source, essential for muscle repair, growth, and overall body function.
Lentils are packed with dietary fiber, which aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
The spices in panch phoron, particularly fennel, cumin, and fenugreek, along with ginger and asafoetida, are known for their digestive properties, helping to reduce bloating and indigestion.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
One serving of Dal Panchforan (approximately 1 cup or 245g) contains around 220-240 calories, depending on the amount of ghee used.
Yes, it is very healthy. It's an excellent source of plant-based protein and dietary fiber from the lentils. The spices used in panch phoron, like fenugreek and cumin, also offer various health benefits, including aiding digestion.
Absolutely. You can cook the dal in a regular pot or saucepan. It will take longer, about 35-45 minutes, for the lentils to become soft and cooked through. You may need to add more water as it cooks.
Panch Phoron is a whole spice blend originating from the Indian subcontinent, used especially in Bengali cuisine. It is a mix of five spices in equal parts: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds.
Yes, you can store it in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling, so you may need to add a little hot water while reheating to get the desired consistency.