Using Brown Lentils in Indian Cooking
They work beautifully in dhals as a dish on their own but are also a great compliment to meat and vegetable dishes. The most common brown Indian lentil is the whole masoor withthe skin on. When these lentils are hulled and split they become red lentils. Other brown lentil varities include German and Spanish, the very small almost black lentils are called beluga lentils as they resemble beluga caviar.
Have a look on the Dhal Curry Guide page for some more general information about lentils.
These lentils hold their shape when cooked and can be used in salads as well as for Indian dhals. They take about 30 minutes to cook through so you can cook them in the pressure cooker or slow cooker too.Back to Cooking guides