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1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes.
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2 cup red lentils, picked over (13 ounces) 2 tbsp chopped cilantro stems, plus chopped leaves for garnish 1 / 2 lb kale, stemmed and leaves coarsely chopped (4 cups)
Lentils can be eaten soaked, germinated, fried, baked or boiled – the most common preparation method. [3] The seeds require a cooking time of 10 to 40 minutes, depending on the variety; small varieties with the husk removed, such as the common red lentil, require shorter cooking times (and unlike most legumes don't require soaking).
The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. [18] In some recipes, tomatoes, kokum, unripe mango, jaggery, or other ingredients are added while cooking the dal, often to impart a sweet-sour flavour.
For example, if the recipe time is calculated using a stainless steel container and a plastic container is used instead, the recipe will be undercooked, unless the cooking time is increased. Containers with thicker sides, e.g., oven-proof glass or ceramic containers, which are slower to conduct heat, will add about 10 minutes to the cooking time.
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The lentils can be eaten warm or cold depending on your preference, but either way, they take just minutes to heat up as they’re pre-cooked. The rest of the ingredients just need to be added to ...