|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
__To Cook Dried Beans, Lentils, and Peas |
|
Print this Recipe Before you start to cook, place the dals (of any variety or form) in a large bowl and wash them in 3 to 4 changes of water. All the husks and hollow grains float to the top and can be poured out with the water. This does not happen if you wash them in a fine-mesh strainer under running water. Then cook them in a pressure cooker or saucepan. The smaller ones (such as mung beans and lentils) can be cooked in a saucepan, but for the larger beans (such as chickpeas or kidney beans), it's best to use a pressure cooker. Of course, these beans can be made without a pressure cooker, but the cooking time is greatly reduced with one. The newer models of pressure cookers, with their built-in safety features, are quite safe to use. (Read your instruction booklet; it will tell you how yours works.) If you want to cook them in a saucepan, you can boil them continuously in 3 to 7 times the water until tender; start with 3 times the water and keep adding more as needed. The larger beans (such as chickpeas) will need more water than the smaller skinless dals (such as yellow mung beans), or-you can soak them overnight in water to cover, then boil them until tender. One other cooking method is to bring to a boil over high heat, turn off the heat and allow the beans to soak 1 to 2 hours. Then simmer over medium heat until the beans are soft. All cooked beans stay fresh in the refrigerator about 5 days. Reheat with additional water in the microwave or over medium heat. For maximum flavor, reheat any previously cooked or leftover dal and then add a fresh tarka (sizzling flavor topping), which was used in the main recipe, just before serving. A note about using dals as seasonings: Dals are also used as seasonings or to add texture to a dish. They are often processed with herbs and spices, or are simply dry-roasted before being added to a dish. They do not need to be soaked before being used in this way. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
