Filed under Vegetarian
Unlike their sturdier brown and green lentil cousins, when cooked, red lentils quickly fall apart into a smooth mush-like consistency. So, if you get a late morning hankering for some lentils, you can easily whip up a batch in time for lunch.
Every region of India has its own version of the Indian staple dal, which is essentially lentil soup. This particular version comes out of the state of West Bengal and features Bengali five spice, called panch phoran, a fragrant blend of fennel seed, fenugreek, black sesame seed, cumin seed and mustard seed. In West Bengal and throughout India, dal is eaten at nearly every meal, serving as a sauce, a soup and a way to mash and stick food together (traditionally they eat with their hands in this region).
Please copy and paste the link below to your web browser window for the full recipe.
http://simplyrecipes.com/recipes/red_lentil_dal/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29&utm_content=Google+Feedfetcher
To Your Good Health!
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