Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 65

I don’t know of a single Indian kitchen that doesn’t have an assortment of lentils and legumes. The word dal is used to mean raw legumes, as well as the cooked dish. All lentils have a fairly similar taste, but some are slightly earthier or sweeter than others. They also have varying textures.

Although you don’t need to stock a huge variety if you’re not eating lentils every day, you may want to vary what you buy so that you can pick your favorite ones. I choose mine based on how long they’ll take to cook, so bear in mind that the smaller the lentil, the faster it will cook, especially if it’s had the skin removed. If you want to swap, try like for like sizes to keep textures and cooking times similar.

Indian packaging companies are notorious for calling pulses and legumes by various names; I’ve suggested a few in Table 4-4.