Ingredients Jump to Instructions ↓

  1. ** NONE **

  2. E

  3. 4-1/2 Cups Thick Lentil or Bean Puree

  4. 1-1/2 cups yellow lentils (arhar dal) or, red lentils

  5. (masar dal), yellow split peas (supermarket variety), or yellow mung beans (moong dal) 1/4 teaspoon tumeric

  6. 4-1/2 cups water

  7. 1. Pick lentils, peas, or beans clean and wash

  8. thoroughly in several changes of water. 2. Put the lentils, peas, or beans in a deep pot

  9. 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

  10. 20 to 25 minutes (10 minutes for red lentils and mung beans) or until soft.

  11. 3. Turn off heat and measure the puree. There should

  12. 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

  13. 1 day and then later

  14. 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 < This e-mail address is being protected from spambots. You need JavaScript enabled to view it >


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