|
|
Indian Lentils, Indian Dals
Shopping Guide for Indian Dals also called lentils, dahl
Shop
here for Indian dals, lentils and Beans
Dal
Recipes
Shop here for Indian beans, Dal
& Soups
Besan,
Moong
Dal Whole, Urad
Dal Whole, Urad
Dal Chlka, Tuvar
Dal/Toovar Dal/Toor Dal, Makhan
Ghee, Moong
Dal (Lentil) with Spices, Boondi,
Five
Jeweled Lentils, Dal
(Lentil) Masala, Cumin
Seed, Dal
(Lentil) Rajasthani, Dal
(Lentil) Makhani, Moong
Dal Chilka, Urad
Dal without skin, Kala
Channa, Kabuli
Chana, Moong
Dal Split and without Skin, Masoor
Dal, Lijjat
Punj.papad, Lijjat
Pappad, Channa
Dal, Rajma
 |
In Indian cooking
lentils and beans make up the dal family. We carry many of these varieties in our online
store. Cook up one of the following or mix two and cook together: red lentils (masoor
dal), yellow split peas, adzuki beans, red beans, chana dal, or hulled and split mung
beans (moong dal). |
Step 1
Lentils can
have some organic material mixed in so they need to be picked through. There may be
small stones which need to be removed. Then put them in a pot and wash them.
Strain them in a strainer.
Add the dal to
a large pot and water. The texture of the dal depends on the water to dal ratio.
Obviously, more water produces a thinner dal, less a thicker dal. A good rule is 4
or 5 cups for every cup of dry dal.
Add salt,
turmeric and ginger paste.
Bring to a boil.
Reduce to
simmer and skim off any foam that appears on the surface.
As the dal
cooks, feel free to add water if it becomes too thick.
When the
lentils are done to your liking reduce heat to low/warm.
Stir in some
chopped spinach or not.
Make the
seasonings or masala.
Step2
In a separate
skillet, heat up some oil.
Make sure there
is enough oil in the pan to get a nice fry out of the spices (you don't want them to
scorch).
To the hot oil
add some or all of the following spices: cumin or mustard seeds, ground coriander, ground
cumin, amchoor, fresh/frozen curry leaves, cayenne, and hing or asafetida.
Also consider
adding chopped garlic, seeded and chopped hot pepper and fresh/frozen curry leaves.
When the spices
begin to brown and become aromatic, remove from heat.
Step 3
Shop here for Indian dals, lentils and Beans
Click here for subscribing Culinary Journeys
Indian Cook Books and
their Reviews
This work is dedicated to my
mother Shanta who taught me the tenants of Ayurvedic Cuisine and Knowledge.
BACK
TO MAIN CLASS MENU
©
1990 to 2001 - Kavita Mehta. All Rights Reserved.
Kavita has been giving classes on Indian Cuisine in Minneapolis for the
past 10 years. She now shares her work on her website for all to enjoy. |
|
|
