Organic Five Jewels Lentil Mix With How-To
When you buy lentils online from Pure Indian Foods, you get only the best, certified organic lentils available. Five Jewels lentils is convenience and flavor mixed together in one pound bag. Daal is an Indian word for split bean, and this balanced mix contains only the best organic Indian lentils in just the right proportions:
If you wish to know how to make lentil soup the authentic, Indian way, this Five Jewels mix comes with a recipe in the package. You can also view the videos below and get cooking. This dry lentil soup mix is the perfect base for a hearty, healthy meal. Just add herbs, spices, water and perhaps a touch of delicious ghee to your feast.
Indian Panchratan Daal
1 cup organic Five-Jewels Lentil Mix
4 cups water
3/4 teaspoon turmeric powder
2 tablespoons ghee
1 teaspoon cumin seeds
1/2 cup chopped onions
3/4 cup chopped tomatoes
1 garlic clove, minced
1/4 teaspoon garam masala
2 tablespoons chopped cilantro leaves
1 tablespoon lemon or lime juiceSalt
Rinse the lentils thoroughly and then soak in water overnight or for at least 4 hours. Drain the water. Take a heavy saucepan, add the lentils, 4 cups of water, and turmeric. Stirring occasionally, bring it to a full boil over high heat. Reduce the heat to medium low and cover the pot, and let the lentils cook until they are softened. It may take 30-40 minutes.
Heat the ghee in a saucepan over medium heat. Add cumin seeds and fry until they turn brown.
Add chopped onions and garlic and stir until they turn brown. Add tomatoes, salt, pepper and any additional spices/herbs. Keep stirring for a few more minutes. Add this sauce and garam masala to the cooked lentils and mix well. Cover with a lid and leave for a couple of minutes. Add cilantro leaves and lemon/lime juice.
Pour in bowls and add 1/2 teaspoon ghee on top of each bowl. Serve hot.
Coconut Dal Recipe
1/4 cup Grassfed Organic Ghee
1.5 cups of Five-Jewels Lentil Mix, soaked overnight
1 tablespoon brown mustard seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons turmeric powder
1/4 teaspoon cayenne powder
1/2 cup dried, unsweetened coconut flakes
1 large onion, diced
2 large tomatoes, diced
1-inch knob of fresh ginger, minced
4 cups water
Salt to taste (added after lentils are cooked)*
Soak the lentil mix in twice as much water overnight, or up to 24 hours. Melt ghee over medium heat in a large pot. Add mustard seeds, cumin seeds, coriander, and dried coconut. Cook until seeds are sputtering and fragrant, stirring frequently. Add turmeric and cayenne and stir until well mixed. Add ginger and onions and cook until onions are translucent, 5-8 min. Mix in tomatoes, cover and simmer for 10 minutes, until tomatoes are broken down. Add lentil mix and about 4 cups of water and bring to a boil. Reduce heat to simmering and cook until legumes break down, about 45 minutes. Add salt to taste, and garnish with coconut, shaved carrots, or cilantro. Serve with a dollop of ghee.
*Do not add salt until after lentils have cooked. Salt interrupts the cooking process of beans.