What are your favorite type of lentils, what do you use them in, why are they preferred for that dish than others?

I recently realized I have only had maybe 1 or two types, and upon searching them found they all supposedly taste different and have different textures.

Wherher it is for cheap decent soup or an old family recipe; slap me with some information

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[–] 6 points 5 months ago (8 children)

As a person with a Sri Lankan heritage, I regularly use red lentils to make a delicious dhal to accompany my equally delicious beef curries.

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  • [–] [S] 3 points 5 months ago (7 children)

    Second dhal mention I've seen. I need to learn how to make a good dhal it seems. Never had one I don't think

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  • [–] 6 points 5 months ago (3 children)
  • [–] [S] 3 points 5 months ago* (1 child)

    Thanks, the tempering is meant to be mixed in or just drizzled across the top like a mustard seed dressing?

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  • [–] 5 points 5 months ago

    Tempering is when you fry up the spices a little first, then pour into the dhal. A hidden secret is to pour a few laddle fulls of dhal onto that hot fry pan and pour back into the pot to increase flavour.

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  • [–] 3 points 5 months ago* (2 children)

    I do a dhal in the slow cooker at least once a week. Once you mix yourself a decent garam masala, it doesn’t really matter what else you add beyond the lentils. I usually toss in a can of diced tomatoes and a can of tomato paste; then some chicken breasts or some ground beef, or sometimes keep it vegan.

    Adjust to taste, and it’s a meal that takes 5 minutes to prep in the morning for a delicious dinner ready to serve in the evening.

    Usually I use green lentils.

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