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Nutrition Facts

Serving Size 1 (637g)

Recipe makes 4 servings

The following items or measurements are not included below:

panch phoron

Calories 335
Calories from Fat 19 (5%)
Amount Per Serving %DV
Total Fat 2.1g 3%
Saturated Fat 0.4g 1%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 882mg 36%
Potassium 1213mg 34%
Total Carbohydrate 62.1g 20%
Dietary Fiber 13.7g 54%
Sugars 9.3g
Protein 22.2g 44%

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Cauliflower Dal With Panch Phoron

Recipe #352834 | 50 min | 15 min prep | add private note
Karen Elizabeth

By: Karen Elizabeth
Jan 29, 2009

This is from Susan Jacksons' "Fat-Free Vegan Kitchen" blog. In some places this spice mix is spelled 'phoran', and in others 'phoron', Zaar seems to prefer 'phoron', so that's what I've used. "I know it doesn't look like much, a little lumpy and gloppy and overly orange, but this combination of red lentils and cauliflower tastes out of this world, all because of panch phoran." If you can't find this blend of Indian spices in the shops, here is an excellent recipe for making your own, from SueL, Panch Phoron - Indian 5-Spice.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Pick over and rinse the lentils and add them to a pot with the water and turmeric.
  2. 2
    Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.
  3. 3
    While the dal is cooking, prepare the vegetables.
  4. 4
    Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.).
  5. 5
    When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes.
  6. 6
    Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
  7. 7
    When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed.
  8. 8
    Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.

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Featured Reviews for This Recipe

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From: Maito

On Jul 20, 2009

This was really good. I always use less salt. I also added more ginger, doubled the red pepper flakes, and finished it with some lemon. Also didn't know if the amount of oil was wrong, I used 1/2 tablespoon so that the seeds had enough to sputter in. I liked having the daal and cauliflower together in one dish.

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    From: mersaydees

    On Mar 8, 2009

    Very healthful and delicious! I cannot wait to enjoy this for lunch at work this coming week! I used Bengali Panch Phoron, a recipe I had been wanting to try and this gave me the opportunity! Thanks, Karen Elizabeth! Made for Vegetarian Recipe Swap.

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  • From: Sweet Baboo

    On Feb 27, 2009

    Simply, we loved this!...when I read the list of ingredients I knew this would be a hit, and it certainly was. It makes quite a large amount (about 10 cups using a fairly large cauliflower), and I am happy to report that it is also delicious two days later reheated. I used Panch Phoron - Indian 5-Spice for the panch phoron, and now I am on a quest to find more recipes to use this mixture. Thanks for submitting a vegetarian recipe that even the carnivores in my family enjoyed.

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  • Read all 3 reviews

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