Onion Masoor Dal with Panch Phoron
Editorial recipe: Shree Arnaa has not kitchen-tested this recipe. Timings are estimates. The dish image is an AI-generated illustration, not a photograph of a tested result.
Red lentils with a fragrant onion and five-spice tempering. Enjoy with rice.
Mustard oil: 2 tsp / 10 ml
Ingredients
Contains mustard. Check every ingredient and product label for allergens.
How to make it
Rinse the masoor dal in clean water two or three times.
Put dal, water and turmeric in a pot; simmer until soft, about 15–20 minutes.
Slice the onion thinly while the dal cooks.
Warm mustard oil in a small pan on medium heat.
Add panch phoron and dry chilli; stir briefly without burning the spices.
Add onion and cook until soft and pale golden.
Pour the tempering into the cooked dal; add salt and simmer 2 minutes.
Add a splash of water if too thick; serve hot with rice.
