Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [lentils]

65 questions
5
votes
1 answer

For what dishes I should wash starch off red lentils?

I usually wash grains and beans before using them. I wonder how/for what dishes I should wash red lentils? When I washed them, the water looks "soapy" (lots of foam) until I change it cr. 8 times. According to this blog, this is a correct procedure,…
Yulia V
  • 693
  • 1
  • 6
  • 16
5
votes
2 answers

Cooking vs Soaking Lentils for Falafel

So most traditional falafel recipes call for "soaked chickpeas", and particularly warn against using the canned version. I've been experimenting with making falafel out of lentils (mostly because they are more likely to be in my house), but have…
levitopher
  • 389
  • 2
  • 4
  • 10
4
votes
1 answer

Why do sprouted lentils take longer to cook than soaked lentils?

I like sprouts, and I thought it would be a nice experiment to sprout my lentils before turning them into a tender soup, as I often do. I usually soak lentils for half a day, and then boil them with various spices for 30 minutes to an hour, until…
Michele De Pascalis
  • 335
  • 1
  • 4
  • 10
4
votes
2 answers

Are my dried moong dal beans bad?

I have some moong dal that I bought at an Indian market a few months ago. I've stored them in a sealed tupperware container. When I opened them today (to make them for dinner tonight), they smell strongly - not necessarily bad, but pungent. Is this…
Jennifer
  • 41
  • 1
  • 1
  • 2
4
votes
2 answers

What are proper methods of cooking stovetop lentils?

I've had lentils that are cooked through but retain their form, as well as lentils that are cooked down into an almost blended substance. What's the origin of each type of preparation, and when is it best used? Are certain kinds of seasoning better…
virginia
  • 161
  • 1
  • 1
  • 5
4
votes
3 answers

Boiling lentils in chicken stock?

I have some decent chicken stock that needs using and I am making a takka dhal tonight. I preboil my lentils, and was wondering if I boiled them in the chicken stock, whether or not they would soak up the flavour at all? Or would it just be a…
CuriousBear
  • 41
  • 1
  • 2
4
votes
1 answer

Are roasted bean flours edible as is?

By bean flour, I mean dry beans that have been made into a flour-like consistency such as through using a high-powered blender. From a digestion standpoint, it seems at this stage to be equivalent to raw beans, but would roasting the flour in the…
Brendon Lay
  • 41
  • 1
3
votes
4 answers

How to counter bitterness in dal recipe

I just made the recipe below for slow cooker dal and there is quite a bitter flavor. I'm wondering: - what ingredient would cause this bitterness and why? - is there something I can add to counter the bitterness? 2 teaspoons whole cumin seeds 2…
Arlo
  • 694
  • 1
  • 4
  • 14
3
votes
1 answer

Urad dal used whole in thoran/rasam - how to correctly prepare?

South indian recipes often seem to call for adding dry/rinsed raw urad dal (or even bigger pulses) straight into the oil with the spices at the beginning, or adding them into a tadka that is added later .. as expected, naively following that advice…
rackandboneman
  • 15,249
  • 3
  • 37
  • 54
3
votes
4 answers

Can I use only urad dal to make dosa?

I've been making dosa lately and was wondering if you could make the batter using only soaked urad dal (black lentils)? Or, do you have to include soaked rice, as well? I am diabetic, so I am trying to make dosa batter more "diabetic-friendly,"…
Jeff Bekasinski
  • 31
  • 1
  • 1
  • 2
3
votes
1 answer

Can I cook lentils in a rice cooker?

Can I cook lentils in a rice cooker? Would I need to adjust my lentils/water ratio?
BostonJohn
  • 223
  • 2
  • 7
3
votes
1 answer

What would give Swiss Chard a gritty texture?

I made Swiss chard rolls last night and when we would bite into them there would be this gritty bite once in a while, almost like biting into a small gravel. Swiss chard itself has a gritty texture but this was definitely "stone-like". When I was…
Rhea
  • 391
  • 2
  • 4
  • 12
3
votes
2 answers

'Phorons' for Dahls

I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing oil/ghee) But I only know a handful of 'phorons' e.g. Red lentils: Panchphoron + garlic…
immutabl
  • 958
  • 1
  • 8
  • 9
3
votes
1 answer

Can I add lentils to a baked chicken-and-vegetable stew?

I plan to prepare healthy lunch quickly by having everything tossed in to oven together. I have even brought an IKEA tray (with grate) for this purpose - https://www.ikea.com/de/de/p/koncis-ofenform-mit-rost-edelstahl-10099053/ If I also want to…
ishan
  • 133
  • 4
2
votes
2 answers

I forgot to rinse lentils before adding them to soup. Is the meal still safe to eat?

I get a bit too freaked out about health and safety when it comes to cooking. I am cooking a lentil soup today and have just added a whole bunch of lentils I forgot to rinse. Is the food safe to eat? Is the rinsing for hygienic reasons or for…
Kub
  • 21
  • 1
  • 1
  • 2
1
2
3 4 5