*  Exported from  MasterCook  *

             GALA HUA DAL (COOKED LENTILS, PEAS, AND BEANS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Indian                           Vegetables
               Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

       E  *****

 This is the basic recipe for cooking lentils or beans.
 Many southern and southwestern regional recipes call
 for cooked lentils or beans to be stirred gently into
 a dish near the end of cooking.  Therefore, it may be
 a good idea ot make them a day ahead and have them
 ready when you begin the actual cooking.

 Makes 4-1/2 Cups Thick Lentil or Bean Puree

 1-1/2 cups yellow lentils (arhar dal) or, red lentils
 (masar dal), yellow split peas (supermarket variety),
 or yellow mung beans (moong dal)

 1/4 teaspoon tumeric
 4-1/2 cups water

 1.  Pick lentils, peas, or beans clean and wash
 thoroughly in several changes of water.

 2.  Put the lentils, peas,  or beans in a deep pot
 along with the tumeric and 4-1/2 cups water; bring to
 a boil.  (Be careful, they foam a lot.)  Stir often to
 make sure they do not lump together.  Cook over medium
 heat, partially covered, for 40 minutes (25 minutes
 for red lentils and mung beans).  Cover, reduce heat,
 and continue cooking for an additional 20 to 25
 minutes (10 minutes for red lentils and mung beans) or
 until soft.

 3.  Turn off heat and measure the puree.  There should
 be 4-1/2 cups puree; if not, add enough water to bring
 to that quanity.  For a more ground puree, beat
 lentils, peas, or beans with a whisk for 3 to 5
 minutes.  Cooked dal can be kept for 3 days,
 refrigerated. Cooked lentils and beans thicken
 considerably and become gelatinous with keeping.  They
 also reduce in volume considerably. Therefore remember
 to make allowance for such evaporation.

 My Note:  I always end up beating them with a whisk as
 it velvetizes the soup.  There is no need to use
 something like a food processor .... I think it would
 end up making the ingredients too fine and would ruin
 the texture of the soup.  Also, I refrigerated them
 for both 1 day and then later 2 days and found that
 indeed, it did thicken .... I simply put them in a pot
 and added a cup or two of water and simmered until I
 got the consistency I wanted .... thick but with some
 liquid as this is not meant to be a soup in which a
 spoon will stand up

 Recipe By     : Pat Gold <[email protected]>



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