- The split legume without the skin (called
dhuli, which means “washed” in Hindi).
Try cooking these different forms of the
same lentil and/or bean, and you’ll have
surprisingly different results—in taste
and in texture. In India, many of these
soupy preparations are called dal. In our
Punjabi household, we only referred to
soupy lentils as dal. In other parts of
India, dry legume dishes are also
referred to as dal. I know it can get
confusing, but it’s all delicious if you
keep just a few pointers in mind. - CLEANING YOUR LEGUMES WELL.
Depending on where you purchase your
beans and lentils, you may find debris
and small rocks mixed in. This is
axel boer
(Axel Boer)
#1