Cauliflower Dal with Paanch Phoran

Cauliflower Dal with Paanch Phoran

Ingredients

  • 2 Tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon turmeric
  • 1 tablespoon panch phoran
  • 1 ½ teaspoons salt
  • 1 1/2 cups split red lentils
  • 4 cups vegetable stock
  • 1 can diced or stewed tomatoes
  • 1 cauliflower cut into bite size pieces

Directions

  1. Sauté the onions in the olive oil over medium heat.
  2. Once translucent, add the garlic, ginger, red pepper flakes, turmeric, paanch phoran, and salt.  Stir and cook until fragrant.
  3. Add the red lentils and cook for 2 more minutes.
  4. Add the vegetable stock and simmer for 20 minutes.
  5. Add the tomatoes and cauliflower bring to a boil and reduce heat and cook for 15 more minutes.  If necessary, add more vegetable stock or water.
  6. Serve with naan or over rice.

Featured Ingredient:

All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.

Organic Paanch Phoran Learn More

Why use Paanch Phoran
Seasoning from Smith and Truslow?

Paanch Phoran (translating literally to five spice blend) is a blend of mustard, black caraway, cumin, fennel and fenugreek that results in a bold somewhat bitter flavor, with just the slightest hint of licorice from the fennel. This blend is used in Eastern India and Bangladesh as a rub for meats, or added to Indian stews, sprinkled on vegetables. It is a delicious addition to naan bread. And, we have found it works nicely on fish and cauliflower.
As with all our blends, we only use organic, gluten free, kosher and heavy metal tested ingredients.  There are no
additives, so the flavor of our pure ingredients shines through.

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