We blend whole premium black caraway, cumin, fennel, fenugreek and mustard seeds for our Panch Phoron, a traditional blend used often in Bengali cuisine. It quickly builds hot, complex flavor in this dynamic vegetarian dish.

Prep time: 10 min

Cook time: 30 min

Total time: 40 min

Cauliflower Dal with Panch Phoron
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 1 Cup Red Chief Lentils

  • 3 1/2 Cups Water

  • 1 Teaspoon Ground Turmeric

  • 1 Teaspoon Salt

  • 1/4 Teaspoon Vegetable Oil

  • 1 Tablespoon Panch Phoron

  • 1 Large Onion, diced

  • 2 Garlic Cloves, minced

  • 1/4 Teaspoon Chile Flakes

  • 1 Teaspoon Ginger Powder

  • 16 Fluid Ounces Canned, Diced Tomatoes

  • 1 Whole Cauliflower, cut into small florets


  1. Bring water to a boil in medium pot and add lentils. Simmer until lentils are tender, 15 to 20 minutes. Add turmeric and salt and stir well. Remove lentils and set aside.

  2. Heat same pot over medium high and add canola oil and Panch Phoron. Stir mixture for 2 minutes or until seeds begin to pop, then add onion, garlic, chile flakes and ginger. Stir frequently until onions are soft. Add tomatoes, cauliflower and water. Cover and cook for 10 minutes.

  3. Return lentils to pot. Stir well and cook until warm. Serve.