Panch Phoron Masoor Dal
Masoor dal cooks quickly and pairs naturally with the distinctive aroma of panch phoron. Rather than blending the seasoning into the dal during boiling, this recipe uses the blend in a hot mustard-oil tempering so the five seeds retain their characteristic toasted fragrance.
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
✨ Zaika Potli Secret Technique
Use 1¼ tsp Bengal Panch Phoron in the final mustard-oil tempering. The seeds remain in the finished dal.
Ingredients
For the Dal
- Masoor dal — 1 cup / 200 g
- Water — 3 cups
- Turmeric — ¼ tsp
- Salt — 1 tsp
For the Tempering
- Mustard oil — 1½ tbsp
- Bengal Panch Phoron — 1¼ tsp / approximately 4 g
- Dry red chilli — 1
- Green chilli — 1, slit
- Tomato — 1 small, chopped
For Finishing
- Fresh coriander — 2 tbsp, optional
- Lemon juice — 1 tsp, optional
Cooking Instructions
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1Wash the masoor dal thoroughly.
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2Combine dal, water and turmeric in a saucepan or pressure cooker.
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3Cook until completely tender but not excessively thick.
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4Stir in salt and adjust with hot water to a pourable consistency.
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5Heat mustard oil in a small kadai.
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6Add Bengal Panch Phoron and dry red chilli.
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7Once the seeds begin crackling, add green chilli.
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8Add tomato and cook for 2–3 minutes until slightly softened but not completely reduced into a sauce.
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9Pour the entire tempering over the hot dal.
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10Stir once and simmer for 2–3 minutes.
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11Taste and adjust salt.
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12Finish with coriander and optional lemon juice.
💡 Chef's Pro Tip
Keep this dal relatively light and fluid. A very thick masoor dal can overwhelm the delicate contrast between fennel, nigella, mustard and the other tempered seeds.
🍽️ Perfect Serving Pairings
My Take On Panch Phoron Masoor Dal
Masoor dal cooks quickly and pairs naturally with the distinctive aroma of panch phoron. Rather than blending the seasoning into the dal during boiling, this recipe uses the blend in a hot mustard-oil tempering so the five seeds retain their characteristic toasted fragrance.
The Secret: Keep this dal relatively light and fluid. A very thick masoor dal can overwhelm the delicate contrast between fennel, nigella, mustard and the other tempered seeds.