Red Lentil and Squash Dahl recipe - Sandhya's Kitchen (2024)

FAQs

Is red lentil Dahl good for you? ›

Dal is an Indian dish made from simmered split pulses, often lentils. Lentils are an excellent choice of healthy plant-based protein. Just 1 cup of cooked red lentils contains 18 grams of protein. That is only 2 grams less than a 3-ounce rib eye steak.

They sometimes need soaking.

As a general rule, the longer the cooking time of a lentil variety, the more the need to soak. Soaking lentils helps with digesting them and reduces cooking time too. I don't bother soaking red (masoor) or yellow (skinless moong) lentils but Chana and Toor need a good old dunking.

In a large bowl, rinse and soak your red lentils for around 4 hours or overnight. Be sure to cover the lentils with enough water as they are going to soak up quite a bit. Once soaked, drain and rinse thoroughly.

Do you cook lentils before adding to soup? Nope! Dried lentils cook in 35 minutes in the soup, and there's no need to soak them either!

Like other legumes, raw lentils contain a type of protein called lectin that, unlike other proteins, binds to carbohydrates and your body can't digest them. This might result in a variety of reactions, such as bloating, vomiting and diarrhea.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time. Nearly all traditional cookbooks tell you to soak dried beans before cooking them.

Soaking beans and lentils from scratch is healthier, saves money and can potentially reduce bloating too. Soak beans and lentils for 6 -10 hours in room temperature water to reduce cooking time. Ensure you discard the soaking water.

No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

Keep them moist.

If you don't want dry, hard lentils, make sure to keep a little liquid in the pot! You can always add a little more if the water is evaporating faster than they cook.

How to tell when red lentils are done? ›

Red Lentils

They become soft and tender after simmering for just 15 minutes! As they cook, they melt and dissolve, creating a delicious creamy texture. Consequently, they're a great choice for adding to thick curries, stews, or an Indian dal.

Acidic ingredients can prevent lentils from fully cooking. While this isn't as big a problem for red lentils as it is for other varieties, it can happen, particularly with whole red lentils. Wait until your red lentils are done cooking before you add any acidic ingredients.

Legumes, such as Rajma, chana, or chole, should be soaked for 8-12 hours before cooking or soaked overnight. The soaked water should be discarded as it includes tannins or phytic acid. Remember to drain and refill the water when soaking beans and lentils.

Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.

To get a proper soak going, make sure that you pick through your lentils, and give them a cool rinse. Pour your lentils in a large pot and cover them with cold water. Allow to soak for at least 4 hours or overnight and up to 24 hours for best results.

Masoor Dal

An extremely beneficial dal for health, that goes well when added with any vegetable. It is loaded with protein, fibre, magnesium, calcium, B vitamins and folate that boost overall health.

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Yes, You can have dal once per day. You can have as part of lunch. Dals are rich in proteins, Essential amino acid, potassium, Iron, Fiber, and Vitamin B1. Helps to lower cholesterol and control blood sugar levels.

Ainsley Harriot Lentil Dahl (1 serving) contains 40g total carbs, 31.5g net carbs, 1.1g fat, 17.8g protein, and 243 calories.