Hello my friends. I have purchased some lentils and would like to try them. I got a brand that has a Spanish name and it just says lentils.I was looking for Indian recipes, which differentiate many different types of dal (lentils) and I cannot tell which kind I have. They look to be brown lentils, but I'm unsure what the name used in India is - I search for recipes from Indian chefs on YouTube.Also, general lentil cooking tips and recipes thread. Does it even matter very much which type of lentil I use?
they don't take that long to cook so test them frequently after 20 mins to avoid them turning into baby food (unless that's your objective)
>>21586062oh
>>21586058No, it doesn't really matter which lentil you use unless you care about color.Lots of times, you can just use lentils to "bulk up" a recipe like a soup or stew. It's not as fun to eat or use as rice imo.If you want to make the indian "dal" https://www.youtube.com/watch?v=CM0J-pkbcHY is a nice presentation of the dish. Could call it a lentil curry, or lentil risotto that has gone mushy, or lentil congee - you just let it go mushy in water that's been flavoured with other stuff, which being indian food you can probably guess what those are.I hear there's potential in a lentil falafel, which if true would be fucking amazing, but I haven't tried it so idk.
>>21586058try thisdon't use stock, use waterhttps://www.youtube.com/watch?v=wR0EdMbYqvg
>>21586058>Does it even matter very much which type of lentil I use?It only matters if you use "red" lentils, because those are essentially peeled and behave more like split peas than other lentil varieties. Green/brown lentils work well in a European style with onions, carrots, parsley and thyme.
Try them mixed with other grains like rice, peas, beans, cooked in boiled water. They go great with stir fried vegetables like onion, pepper, carrot, whatever you have. Just plain lentils with oil, vinegar, salt is a great side for whatever you have. They go niceliy cold with tomates and carrots. Use your imagination
>>21586147lentils are not a replacement for grains. lentils are "meant" to be eaten WITH grains, nutritionally speaking. you should be eating lentils WITH your rice to complete the protein in either source.
>>21586058If they're Spanish lentils you need to add some chorizo to activate them.
>>21586058I use lentils in my chicken korma curry and I recommend you do it, too - it's a pretty simple dish to make considering how good it tastes.
>>21586058Okay fine. I works in hotels and restaurant in middle east. I have seen, cooked as well eaten them on almost daily basis. There is no specific way to cook dals but here is the general rules:1. Soak your dals in water before cooking, it helps to quicken the cooking time and for thicker dals they are necessary to soften. Rule of thumb is between 2 hours to 8 hours depend on thickeness.2. You need tomato paste and crushed tomato or chopped fresh tomato for thickener and soup base. Tumeric powder, chilli powder and cumin powder as curry powder mix. Garam masala for added spice flavor and bayleaf to taste. 3. There is 2 methods of cooking, both are used depend on needs. First one is prepare some oil enough to deep fry one sliced onions, cumin seeds until golden. Add and stir fry garlic ginger paste (blend them with oil) then the curry powder mix. Lightly toast the spice carefully not to burm them, it is roughly stir for 1 min. Add the tomato crushed and paste, cook until boil or soft. Add the soaked lentils and enough water to cover the lentils, adjust to find the right consistency. Mix in garam masala, salt to taste. Cook until they are soft. Takes roughly 15-20 mins.4. 2nd method is generally used in household or multitasking. Longer cooking time but less attention needed as they are throw in all of the ingredients, mix and left until soft. Little oil to fry the cumin seed, blackpepper corn, star anise, clove(1 or none at all as it is strong in flavor). Blend the fresh tomato, red onion, garlic, ginger and chillli(to taste). Add water and oil to help blend them eadily. Throw into the pot add tomato paste, mix then add easy to cook dals like masoor dals or moong dals that are not pre-soaked. Add more water then to cover the ingredientd as you need to boil them longer. On another pot, mustard oil to deep fry red onions and sliced garlic. Pour into the dalSliced green chillies opt. Chopped chilantro for garnish
>hundreds of millions of Indians immigrate to western countries in the span of a decade>weekly lentil and chickpea threads start appearing on /ck/, all purporting to be written by westerners just accidentally trying out these strongly Indian-coded foods SAAAAAAAAAAAAAARS
>>21588546>legume threads on /ck/>it must be the indiansNah, it's just legumeCHADS from all over the worldEnjoying some ikea-style lentil "meatballs" with gravy btw
>>21588546>>21588790Also picrel
