HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Kate Heyhoe

Kate's Global Kitchen

 

Dal Tips

by Kate Heyhoe

 
  • Always sort through dried dal before cooking to remove any stones or debris. Rinse the dal before cooking or toast the dal if required, then rinse.
  • As a general rule, whole beans require soaking for 2 hours, or boil them in water for 2 minutes and then let soak in the water for 1 hour.
  • Cooking times vary according to freshness; fresher pulses take less time.
  • Leave the lid slightly ajar, as a thick foam develops while cooking and can cause a sealed pot to boil over.
  • To make the pulses more digestible, always cook them thoroughly. Ginger, turmeric, and asafoetida help reduce flatulence.
 

Most frequently used Indian pulses:

  • Channa or chana dal, or gram lentils—yellow split peas; slightly larger than yellow lentils; flavorful, nutty, sweet; do not require soaking.
  • Kabuli channa—white chickpeas; nutty, creamy, absorb other flavors well; soak to reduce cooking time.
  • Kala channa—black chickpeas (actually dark brown); earthy, nutty flavor.
  • Masoor dal—called red lentils, actually more orange in color when split, but dark brown to greenish black when whole; split ones are fast cooking, nutty, fresh tasting; whole ones are chewier and muskier; do not require soaking.
  • Moong dal—mung beans (the same kind used for common Asian bean sprouts); whole ones are olive green, musky, and require soaking; split, skinned mung beans are yellow, easy to digest, flavorful and need no soaking; split, unskinned mung beans are a paler green than whole ones and can be cooked without soaking but will take longer.
  • Urad dal—black lentils or black gram; become white when split and skinned, or dark green/gray when split but not skinned; whole ones have a strong, musky taste, split ones are milder; when cooked, release a substance that makes the dish thick and creamy; do not require soaking, but whole ones will cook cook more quickly if soaked.
  • Toor dal—yellow lentils; easily digested, nutty, pleasant and subtle; do not require soaking; besides their use as a side dish or main course, they are often ground into flour for bread, puréed into batter for pancakes, or used in desserts.
  • Other common dal: lima beans, dried green peas, black-eyed peas.
 

Kate's Global Kitchen

 

Kate's Global Kitchen for March, 2000:

3/04/00 Carnaval & Mardi Gras Madness
3/11/00 St. Patrick's Day Special
3/18/00 Spring Couture: Best-Dressed Asparagus
3/25/00 The Dal Call: Indian Comfort Food

 
Copyright © 2000, Kate Heyhoe. All rights reserved.

 



Current Kate's Global Kitchen
Kate's Global Kitchen Archive

 
This page created March 2000

Top


FoodWine
The FoodWine
Main Page

 

Halloween

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysHandmade Cat Toys