Comments on: Asparagus with Panch Phoron

By: Mystic

Mystic — Wed, 16 May 2007 05:24:38 +0000

I am glad you liked it.

By: Barbara

Barbara — Tue, 15 May 2007 04:58:31 +0000

Mystic–I made your dal tonight–it is excellent! I made the version with onions–and, I added cilantro at the end, too. Morganna and I both adore cilantro.

When it is tomato season, perhaps I will also try your chutney!

By: Mystic

Mystic — Mon, 14 May 2007 00:34:44 +0000

Sorry for some of the incomplete sentences in my last comment. My last sentences was meant to be ‘I also have a sweet tomato chutney in my (dormant) website that uses panch phoron’.

By: Mystic

Mystic — Mon, 14 May 2007 00:30:42 +0000

Hi Barbara,
I tried the asparagus with panch-phoron today, and it was sooo good. It was soothing and tasty. Thanks for this new idea.

I would like to share a dal/lentil soup that I make with panch phoron with you. It’s reall easy, but it is very flavorful and it is my comfort food with rice.

All I do is add panch-phoron to heated vegetable oil until they are fragrant and brownish. To this I add the pink lentil (‘masoor dal’ in many Indian languages without their). Add water, salt and pinch of turmeric and let it boil until it is done.
Variations: fry onion until brown after heating the panch-phoron and then adding the lentil. Or add cilantro leaves at the end.

I also have a sweet tomato chutney in my (dormant) website.

By: Barbara

Barbara — Sat, 12 May 2007 17:26:56 +0000

One dish was the Kashmiri wild mushroom curry, and the other was lamb vindaloo.