Comments on: Masoor Dal With Baby Vegetables

By: Christy

Christy — Wed, 26 Sep 2007 15:06:59 +0000

I see. I just thought I was cooking it too long or something, because I’m used to lentils keeping their shape. Thanks.

By: Barbara

Barbara — Tue, 25 Sep 2007 18:13:03 +0000

Christy–thank you.

Masoor dal always breaks into a mush. It is just is what they do–it is because masoor dal is made by taking the hulls off of regular green or brown lentils. Once the skins are removed, exposing the red interior, there is nothing to keep the starch and proteins in the legume from breaking down once water and heat are added to the mixture.

By: Christy

Christy — Tue, 25 Sep 2007 18:07:54 +0000

Barbara,
I’m having such a fun time reading your blog, especially the entires about feeding your baby and the ones about curries. I’ve just discovered dals and tarkas myself recently. A question: how do you keep masur dal from completely breaking down into mush? Or do you?

By: Maninas

Maninas — Thu, 19 Jul 2007 15:18:21 +0000

hi barbara, this sounds great! I tried making dahl once, and it didn’t quite work out… the recipe I was using was incomplete though… I will have to try this recipe. thank you for a very informative post!

did you say you worked as a personal chef?

By: Barbara

Barbara — Thu, 19 Jul 2007 01:15:43 +0000

I am glad to be an inspiration, effie and Nancy. I love getting people hooked into the farmer’s markets where the best food for the money is.

Suganya–green beans are great in dal–
I love the color, flavor and textural contrast. But then, they have always been a favorite vegetable of mine.