Let me start by explaining a little bit about Five Spices. It’s a mix of five whole spices in equal parts: Fenugreek, Nigella Seed, Cumin Seed, Radhuni and Fennel Seed. This spice mix is commonly used in eastern part of India and is called Panch Phoron. Literal translation: Panch is Five and Phoron is tempering. I really like how the kitchen smells when these spice mix sizzles in hot oil. I am not sure if you guys have heard of Chinese Five Spices.They also use five whole spices, which they grind to fine powder and the spices they use are: Star Anise, Fennel Seeds, Cloves, Chinese Cassia Bark and Sichuan Black Peppercorns.
The Cauliflower/Gobi with five spices is one of my Mom’s recipe. However, the daal/lentil recipe is something that I discovered recently. I always used to put cilantro in my daal/lentils, but off-late, I started using curry leaves and they tasted so yummy and tangy and the smell .. mmm .. mmm .. mmm ! 🙂
I have a shout out for you guys before I move on to my recipe. I was recently contacted by Mycitycuisine.org about their Wiki Project. They’re looking for contributors, so where ever you are around the world, you can log in and post your local dishes. I had a look at their site and I must say that the concept is really amazing. MyCityCuisine is an open project and so, they encourage everyone to contribute to it.
Ingredients for Gobi with Panch Phoron:
- 1 cauliflower
- 1 tbs panch phoron
- 1 tsp turmeric powder
In a deep pan, boil some water, add salt and boil the florets. You should boil them for just 4 minutes as you don’t want them to get soggy.
Take them out and dip them in ice cold water to stop the cooking. Drain them and keep them paper towel to drain the excess water.
In a wok or a deep pan, heat some oil and panch phoron.
Once they start to splatter, add turmeric powder and then, add the cauliflowers.
Cook in low heat for about 3 to 4 minutes.
Serve them with some daal and roti/rice.
Ingredients for Tarka Daal
- 1 cup red lentils
- 1 tsp panch phoron
- 1 medium tomato, finely chopped
- handful of curry leaves
- 1 dry red chilly
Boil the lentils with some salt in microwave or in a pressure cooker.
In a sauce pan, heat 2tsp oil.
And the panch phoron and 1 dry red chilly.
Once they start to splatter, add the tomatoes and a pinch of salt.
Saute them till they are cooked. I like them a little bit burnt.
Now, add the curry leaves and cook it.
Once the curry leaves are also cooked, add the whole thing to the boiled lentils.
Serve it hot with roti or rice.
Sharing the dish with Lets Do Brunch