Lentils are consumed by the poor and rich alike in India. They are part of the staple diet, consumed both by the rice eating East and South, as well as the wheat eating North Indians. This is one item that is to be found in Indian grocery stores alone - I am yet to find it in any Western supermarket. It is necessary to pre-cook the lentils-while the pressure cooker is much faster and will finish the task in a matter of minutes, the lentils can be boiled in any heavy bottomed vessel. Since the latter method will take much longer, in such a situation I cook on low heat for a couple of hours to avoid having to keep an eye on the vessel lest the contents boil over. The end point is reached when the lentils attain a soupy consistency. As the preparation time is longer and requires considerable effort, it is a good idea to pre-cook about half a pound or one pound (depending on consumption) and keep it in the refrigerator. The rest of the spices can be added as and when required.
12 recipes in Lentils (Dhals) on 1 page.
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