A favourite in our home!

This dal is made using the authentic traditional panch puran using Radhuni seeds in the panch puran mix instead of mustard which is a latter day substitute for the hard to source Radhuni seeds. There is more about this traditional mix at Lets Talk About Panch Puran
Wild Celery seeds here are a close alternative. It’s available from http://the herb and spice emporium

The sour fruity flavour is wonderful combination that enriches the lentils.
It really is amazing with its paring of crispy freshwater fish!

INGREDIENTS:

1 cup Red Masoor Lentil
Salt to taste
1 Raw Mango fresh or frozen wedges
4 dried red birds eye chillies
1/2 tsp Turmeric powder
2 tbsp oil
1 tbsp Authentic Radhuni panch puran.
2 green chillies slit
1 torn bayleaf

PREPARATION:

Wash the lentils and boil with 2 cups of water and salt.
Add the turmeric powder and green chilli  stir the lentils once or twice to prevent overspill.

As the lentils get cooked blitz the lentils using a electric or hand whisk.

Now add the mango pieces and cook till they are almost cooked.

Temper:

Heat the oil in a wok, add your dried chillies till they are darker then add in the radhuni panch puran.

They will pop so cover till popping stops. Add pinch of turmeric to the oil.

As the seeds stop popping, pour the flavoured oil into the lentils.

Be swift here as seeds can burn in seconds.
Add couple of split green chillies and cook for a minute or two.

Serve hot with rice for lunch.

I love it with traditional crispy plain mach bhaja. (Fried fish).

Tips:

I like tempering with just mustard seeds or Radhuni seeds sometimes just because I like the more fragrant punchy temper but see which you like!

If you can’t source Radhuni seeds just use Panch Puran.

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