What are the best lentil mixes for rotating weekday dals?

Question

Can your pulav be cooked in bulk and then reused creatively? Discover how to transform leftover vegetable rice into new and exciting meals.

Answer 1

For weekday dals, consider a mix of red lentils (masoor dal) for quick cooking, yellow lentils (moong dal) for easy digestion, and brown or green lentils (whole masoor or green lentils) for added texture and fiber. Combining these provides a balanced and nutritious meal.

Detailed Explanation:

Creating a rotation of lentil mixes for weekday dals is a great way to ensure variety in your diet and to enjoy the different nutritional benefits each type of lentil offers. Here's a breakdown of some excellent options:

1. Red Lentil (Masoor Dal) Mix: Red lentils cook very quickly, making them ideal for busy weeknights. You can use them on their own or combine them with a small amount of split chickpeas (chana dal) for a slightly thicker consistency and nutty flavor. A simple tadka (tempering) of cumin seeds, mustard seeds, and asafoetida (hing) in ghee or oil works wonders with this dal.

2. Yellow Lentil (Moong Dal) Mix: Yellow lentils are very easy to digest and have a mild, slightly sweet flavor. They can be cooked plain or mixed with a small amount of pigeon peas (toor dal) for a richer taste. Ginger, garlic, and green chilies are excellent additions to this dal.

3. Brown or Green Lentil Mix: Brown or green lentils take a bit longer to cook but offer a heartier texture and higher fiber content. You can combine them with black lentils (urad dal) for a more robust flavor and creamy texture. This mix benefits from longer simmering and can be enhanced with tomatoes, onions, and a blend of spices like garam masala and coriander powder.

4. Panchmel Dal (Five Lentil Mix): This is a traditional mix that combines five different types of lentils, typically including red lentils, yellow lentils, split chickpeas, black lentils, and green lentils. It offers a complex flavor profile and a wide range of nutrients. Soaking the lentils for a few hours before cooking helps to ensure even cooking and reduces cooking time.

When creating your mixes, consider the cooking time of each lentil type. Soaking lentils beforehand can significantly reduce cooking time and improve digestibility. Experiment with different spice combinations to find your favorite flavor profiles.

Pro Tip:

Prepare lentil mixes in advance and store them in airtight containers. This saves time during the week and allows you to quickly prepare a nutritious and delicious dal. Label each container with the lentil types and any suggested spice combinations for easy reference.