Questions tagged [lentils]

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8 votes
6 answers
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Replacement for Pearl Barley in cottage Pie

I am making a cottage pie (mince with mashed potatoes on top) recipe that requires 100g of pearl barley, and 600ml of stock. Right now, I can't get either pearl barley or husked barley. The first ...
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  • 223
2 votes
1 answer
186 views

Pressure Cooker bottom and whistle got burned while cooking "Lasooni Dal Tadka", what could have gone wrong?

I was cooking Lasooni Dal Tadka (an Indian Lentil curry) following this Hebbar's Kitchen Recipe. I followed everything as stated but only changed the water quantity based on what I usually follow ...
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2 votes
1 answer
182 views

Substitute for Tomato Paste in Lentil Soup

​ I've been making a tried-and-true lentil soup recipe for many years and I now for dietary reasons have to eliminate one ingredient, tomato paste (or any tomato at all). I've tried a few ...
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  • 694
5 votes
1 answer
349 views

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 ...
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  • 693
2 votes
1 answer
126 views

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-...
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  • 123
2 votes
1 answer
83 views

Can red lentils be used for mujadara?

I feel like making some mujadara, but the only lentils I've got currently are red lentils - no green or brown lentils. Many recipes I've read have specifically said that red lentils are to be avoided, ...
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1 vote
1 answer
255 views

Lentils and barley used together

In Polish Sausage Lentil soup, can I use some barley to replace some lentils - can I mix the two? Same question only opposite - in Turkey, Tomato, Barley soup, can I also use some lentils?
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5 votes
2 answers
186 views

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 ...
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2 votes
1 answer
360 views

Why does water color go red when you boil maizes or lentils? Is it bad?

I was boiling two maizes in a pot. After about twenty minutes the water inside the pot became red-colored. Also, some days before that, I was boiling lentils and the same happened. Why did this happen ...
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0 votes
0 answers
114 views

Is Soaking and Sprouting Lentils Unsanitary?

I got into sprouting lentils for salads and soups, then I read that it's a breeding ground for bacteria. Is it true that sprouting lentils is dangerous and unsanitary? Is soaking also dangerous? Do ...
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  • 21
1 vote
1 answer
153 views

Can I grow Mung lentil sprouts to leaves?

I am growing mung daal (lentil) sprouts and they are at day 3 right now. They have white shoots but I am thinking of growing them into leaves so that I can use them in my sandwich. Is it ok to let ...
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  • 133
1 vote
1 answer
120 views

Should I worry about these green lentils?

I bought this pack of organic green lentils. Just noticed that the bag has some particles which accumulated at the bottom of the pack. Any idea what these are? Is this something I should worry about? ...
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  • 139
4 votes
1 answer
65 views

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 ...
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1 vote
1 answer
1k views

What to do with fermented lentils?

3 days ago, I decided to do some brown lentils, so I did a lentil soup with zucchinis and spice (a lot of cumin and cayenne). I didn't have tupperware so I left it in the pot with the lid. And this ...
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1 vote
2 answers
929 views

Dal stays hard after frying tarka

I have a problem with hard dal after frying. Can someone explain the cause. I made a tarka for lemon rice yesterday and added 1 tsp of urid dal to the frying mixture as called for in the recipe. Left ...
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2 votes
2 answers
19k views

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? ...
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  • 21
2 votes
1 answer
206 views

why won't my lentils cook uniformly?

Whenever I cook black lentils there is always a hard crunchy piece in every bite while other pieces become soft as they should, I start cooking by boiling for about 30 minutes in unsalted water until ...
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4 votes
1 answer
347 views

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 ...
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0 votes
2 answers
7k views

Do yellow lentils sprout after submersion for a few hours?

Yellow lentils. Not consumed fast enough. Organic. Bought bulk at a health food store 28-29 months ago and kept in a sealed jar. After leaving them in water for 3-4 hours, they seem to be sprouting. ...
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  • 617
1 vote
1 answer
25k views

How do I know the lentils have gone bad?

I brought brown lentil two months ago. Now when I cooked them under pressure they remained in the same form as before and did not even slightly swell the way normally brown lentils swell up slightly. ...
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  • 11
0 votes
1 answer
840 views

Soaked red split lentils overnight for tadka dal. Proportion water to boil them in by weight? Any way to prevent the foam-up?

(Ya know, these guys.) So I rinsed 1 kg of them and soaked them overnight. Haven't made them in a while, and I've had some trouble in the past with not adding enough water and having them stick ...
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  • 225
3 votes
4 answers
22k views

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 ...
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  • 694
2 votes
1 answer
10k views

What are these white flecks in my lentils and split peas? [duplicate]

I was cooking a pot of red lentils and yellow split peas, and noticed these white flecks all throughout. What are they? Are they safe to consume? I have been using the same batch of lentils and peas ...
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  • 213
2 votes
2 answers
10k views

Why does rinsing lentils create foam? Is this natural?

I ran out of organic brown rice today, and I happened to have some lentils, but when I went to rinse them with the spray nozzle on my sink (set to warm) they started to create a bubbly foam. The ...
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1 vote
1 answer
4k views

What are the consequences of not rinsing hermetic lentils prior to use?

There are these hermetic boiled green lentils that I've been eating for a decade. They are great in salads, etc. The text on these boxes is in Scandinavian languages. It basically says, among other ...
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  • 138
1 vote
1 answer
4k views

What is the ratio of baking soda to water for lentils?

I am soaking lentils and need to know how much baking soda to add per cup of lentils. Previously, I had to cook lentils for about 2 and 1/2 hours to get the desired softness of the lentils. It was ...
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1 vote
2 answers
316 views

How to I need to treat dried green lentils? [duplicate]

In the attached picture you see green lentils which I want to prepare in order to make a Dal. They are obviously dried although it is not mentioned directly on the package. My question is: Do I need ...
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0 votes
2 answers
171 views

can you saute lentils with butter (masoor dal)

After cooking masoor dal in pressure cooker, I used to saute it with ghee but since I don't have ghee and it's midnight, can I saute it with butter? will it taste bad?
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2 votes
2 answers
1k views

Mustard seeds for tempering lentils brought out a little bitter after taste

I am fond of using whole spices for tempering therefore used mustard seeds along with cumin seeds, curry leaves, asafoetida & nigella seeds. Thereafter used some cilantro and kasuri methi for ...
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2 votes
1 answer
3k views

Different cooking times for red and brown lentils?

I'm making dal for dinner tomorrow and am short some red lentils. I usually cook it for 25-30 minutes after everything's combined in the pot. Can I mix in some brown ones or are the cooking times ...
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  • 431
2 votes
2 answers
82 views

Cook lentils before or after shaping into veggie meatballs?

I would like to make vegetarian meatballs out of green lentils. Will I get better results by grinding the lentils first into lentil flour and then forming into meatballs, or only grinding them after ...
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  • 896
4 votes
2 answers
10k views

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 ...
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9 votes
2 answers
24k views

how long can you keep uncooked lentils - red and brown

how long can I keep uncooked lentils in my pantry?
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2 votes
1 answer
5k views

Is it normal for the colour of the cooked lentils to change overnight even when they were kept in fridge?

Last night we cooked the lentils in a pressure cooker 20:00. They were on the kitchen shelf for about 3 hours before I put them in fridge. I took them out in the morning at 9:30, and took them to ...
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3 votes
1 answer
2k views

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 ...
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11 votes
3 answers
1k views

Less sticky rice and lentils

I have a recipe that calls for rice and green lentils to be cooked at the same time in a rice cooker. I do this and everything cooks nicely, then I add the rest of the ingredients and things taste ...
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  • 419
2 votes
1 answer
97 views

Could cheese "halt" the tenderness of cooking lentils?

I was cooking some lentils in chicken broth. When the lentils seemed almost done (they had been simmering for 30 minutes or so), on a whim, I added a fair amount of Gouda cheese. There was still ...
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  • 58k
11 votes
1 answer
61k views

Are red lentils and split red lentils the same?

I have a recipe for vegetarian Moussaka which calls for red lentils, but it doesn't specify whether the red lentils are split or not. Is there such a thing as whole red lentils (I have only ever ...
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  • 111
2 votes
5 answers
130 views

How to add savor to a squash and grain mix?

My friend and I have been making a sort of health mash for the past few weeks in large batches. The ingredients are something like: 1 sweet potato 1 butternut or acorn squash 1/2 cup dry quinoa 1/2 ...
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  • 123
6 votes
2 answers
37k views

What ratio of rice is needed for lentils to be a "complete protein"?

From what I understand Lentil needs Rice for the maximum benefit of its high protein quantity, of course that will then increase the carbs. What is the minimum ratio of rice to lentils to maximize ...
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  • 305
1 vote
2 answers
7k views

(How) Can I fry red lentils? [closed]

I really like the taste and texture of red lentils and I've been cooking them (sometimes together with rice) as a side dish or as part of the main dish. However, I wondered if and how you would go ...
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  • 185
5 votes
4 answers
1k views

How to achieve tender or crunchy toasted lentil sprouts?

A few days ago, I started sprouting a batch of lentils. This morning, I took some of the beans, now with 0.5-1 mm shoots growing out of them, tossed them in salt, pepper, and paprika, and spread them ...
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4 votes
2 answers
423 views

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 ...
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  • 161
1 vote
1 answer
449 views

What will the coriander, cumin and paradise add to the lentil soup and can I do without the paradise?

I plan to make lentil soup for the first time as I've heard it is a lean meal great for fat-burning diets. Anyway, the recipe ingredients I will be using goes as follows: 2 tablespoons olive oil 1 ...
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2 votes
3 answers
11k views

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 ...
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2 votes
4 answers
59k views

What is the appropriate lentil-to-water ratio for stovetop lentils?

I'm planning on making a simple dish using split pigeon peas (or, toor dal) which I plan to soak for an hour. Since I don't have a pressure cooker, I will need to cook these on the stove top. What is ...
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3 votes
1 answer
4k views

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?
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18 votes
4 answers
86k views

How does adding baking soda to soaking beans/lentils reduce the gas they make you have?

I've heard a few times that adding a pinch of baking soda to the water you use to soak beans/lentils in, reduces the gas it makes you have. I've not do any measured experiments myself, but I have ...
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  • 1,145
7 votes
3 answers
2k views

Can Calcium Chloride be Used to Prevent Lentils from Bursting?

In Modernist Cuisine, they recommend using calcium chloride when cooking beans to help preventing them from bursting: Beans often burst after being cooked in ordinary tap water. To avoid this...[a]...
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  • 3,226
3 votes
1 answer
2k views

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 ...
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  • 391