[Sca-cooks] Lentils, lentils everywhere....

[Pixel, Goddess and Queen]

On Mon, 5 Jan 2009, Phil Troy / G. Tacitus Adamantius wrote:
>
> As for those coral-orangey lentils, I think those are intended for dal and 
> such; they always seem to turn into brown mush no matter what I do, but I 
> think that's part of the Master Plan.
>
> Adamantius
>

They're also known as Egyptian red lentils in some places, and masoor dal 
if you're Indian. They cook to a golden-brown mush, which is useful in 
itself as a thickener or a base for something else, or you can look up any 
dal recipe that calls for masoor dal. They're a staple in my kitchen. ;-)

Margaret FitzWilliam