This is – if you didn’t grow up with it – surprising at first. Deeply earthy, I thought it almost tasted of soil when I first ...

It’s rich and creamy because of the way the black lentils break down. Requires 24 hours soaking time. 20 mins 2 hrs 25 mins 6 ...

It’s rich and creamy because of the way the black lentils break down. Cover 325g whole black lentils with just boiled water, put a plate on top and leave to soak for 24 hours. Drain and rinse.

Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside.

Add the rinsed lentils and 800ml/1½ pint water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper.

4. Saute whole spices and butter in a pan, then add onions until golden brown. pour in ginger garlic paste and green chillies ...

It would not be an exaggeration to suggest that dal — lentils and legumes — is the backbone or foundation of Indian foods.

Red Lentil Dal, also known as masoor dal, is a nutritious, easy-to-make meal. It is rich in fibre, protein, and essential vitamins. This dish is good for digestion, heart health, and weight ...

Add the bell peppers and onions to the lentils and stir to combine. Whisk together the olive oil, lemon juice, and black pepper in a small bowl. Stir the cilantro and mint and then scrape the ...

What’s the difference between brown, green, and black lentils? Brown, green, and black lentils differ not only in color but in texture and flavor. Brown and green lentils are often used ...