Pages1 2

Author Topic: Which Lentils  (read 8,990 times)

AI Summary
The discussion centers around the best type of lentils to use for making tarka dhal and dhansak, with a consensus emerging that split red lentils (masoor dal) are preferred for their traditional use and texture. Some participants noted that while Tesco red split lentils are convenient, brands like East End may hold their shape better during cooking. Additionally, a mixture of masoor, mung, and toor dal is suggested by one user for added texture and flavor.

0 Members and 1 Guest are viewing this topic

Offline Gezh

  • Chef
  • *
  • Posts: 45
Which Lentils
« on: April 26, 2010, 12:00 PM »
I need to buy a new bag of lentils to make some more of CA's super tarka dhal (and my great dansak!).

What lentils would you recommend? I'd rather buy something authentic from the asian grocer, than the usual "Tesco red split lentils".

Should they be red, yellow, split, whole, etc?
Logged

Offline Malc.

  • Jedi Curry Master
  • *********
  • Posts: 2,224
Re: Which Lentils
« Reply #1 on: April 27, 2010, 08:25 PM »
Gezh,

I note that no one has answered this so i've had a Google or two and recipes do mention Yellow Dal but in the main it is the red that is used the most.

Hope this helps.
Logged

Offline George

  • Jedi Curry Master
  • *********
  • Posts: 3,397
  • Location: Herts
Re: Which Lentils
« Reply #2 on: April 27, 2010, 09:31 PM »
Quote from: Gezh on April 26, 2010, 12:00 PM
I need to buy a new bag of lentils to make some more of CA's super tarka dhal (and my great dansak!).
What lentils would you recommend? I'd rather buy something authentic from the asian grocer, than the usual "Tesco red split lentils".
Should they be red, yellow, split, whole, etc?

I'd buy any of the split type - whichever are cheapest.  Tesco red split lentils sound ideal. I've used them and I'm sure they're as good, or better, than anything from an Asian grocer.
Logged

Offline Stephen Lindsay

  • Jedi Curry Master
  • *********
  • Posts: 2,648
  • Location: Dundee, Scotland
Re: Which Lentils
« Reply #3 on: April 27, 2010, 10:45 PM »
bog standard red lentils is called for
Logged

Offline CurryOnRegardless

  • Indian Master Chef
  • ****
  • Posts: 287
  • Location: Pendle Witch Country
Re: Which Lentils
« Reply #4 on: April 28, 2010, 08:31 AM »
Split red lentils are the thing for a bog standard BIR dahl, they turn a watery yellow colour as they cook, a quarter tsp of turmeric helps give a nicer colour, they should cook in about 25/30 mins.

Am I alone in thinking they've got a lot dearer over the last year or so, seems to me like they've doubled in price no matter where you get them, bummer.

Regards
CoR
Logged

Offline Stephen Lindsay

  • Jedi Curry Master
  • *********
  • Posts: 2,648
  • Location: Dundee, Scotland
Re: Which Lentils
« Reply #5 on: April 28, 2010, 02:12 PM »
Quote from: CurryOnRegardless on April 28, 2010, 08:31 AM
Am I alone in thinking they've got a lot dearer over the last year or so, seems to me like they've doubled in price no matter where you get them, bummer.

Nope I have made the same observation, the price seems to have rocketed of late.
Logged

Offline Gezh

  • Chef
  • *
  • Posts: 45
Re: Which Lentils
« Reply #6 on: April 29, 2010, 04:51 PM »
Thanks for the comments.

I'm sure I had read somewhere about some differences, which is why I asked. Having experimented, there does seem to be a small difference.

I bought a packet of East End red split lentils, and I can say that they definitely hold their shape better than the Tesco ones. They didn't get so mushy so quickly, and my dhal has a nice bite to it. And I still got them from Tesco :-)
Logged

Offline CurryOnRegardless

  • Indian Master Chef
  • ****
  • Posts: 287
  • Location: Pendle Witch Country
Re: Which Lentils
« Reply #7 on: April 29, 2010, 06:13 PM »
Quote from: Gezh on April 29, 2010, 04:51 PM


I bought a packet of East End red split lentils, and I can say that they definitely hold their shape better than the Tesco ones. They didn't get so mushy so quickly, and my dhal has a nice bite to it. And I still got them from Tesco :-)

Split red lentils are supposed to go mushy, if they haven't broken down then they aren't cooked properly, which may lead to 'resonance' problems the day after eating them!


Regards
CoR
Logged

Offline bobpilot99

  • Chef
  • *
  • Posts: 9
Re: Which Lentils
« Reply #8 on: April 30, 2010, 03:01 AM »
masoor dal which is the red one seems the best for Tarka Dal and Dhansak simmer for about 20-25 Min's drain and blend until smooth, Keep in fridge or freeze until cooking time  ;)
Logged

Offline Gezh

  • Chef
  • *
  • Posts: 45
Re: Which Lentils
« Reply #9 on: May 03, 2010, 10:32 AM »
Quote from: CurryOnRegardless on April 29, 2010, 06:13 PM
Quote from: Gezh on April 29, 2010, 04:51 PM


I bought a packet of East End red split lentils, and I can say that they definitely hold their shape better than the Tesco ones. They didn't get so mushy so quickly, and my dhal has a nice bite to it. And I still got them from Tesco :-)

Split red lentils are supposed to go mushy, if they haven't broken down then they aren't cooked properly, which may lead to 'resonance' problems the day after eating them!


Regards
CoR

Yes - they still go mushy, and are cooked properly, but they just seemed to retain their shape better, so that you really know there's lentils in the dish. The other ones I had really did just turn to mush, so for all you knew it could have been anything in there.

When you get served a good dhal, you can always see the lentils floating around in it.
Logged
Pages1 2