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Saturday, May 16, 2009

All about Lentils

picture courtesy: google

Lentil / daal / pulse (Lens culinaris) is a bushy annual plant of the legume family, grown for its lens-shaped seeds. A variety of lentils exists with colors that range from yellow to red-orange to green, brown and black which are found with / without the skins and whole / split.
Various pulses are sometimes called lentils but are actually beans / peas, like "black lentils" (urad beans).
Lentils are used throughout India, the Mediterranean regions and the Middle East. A lentil and rice dish is referred to in the Middle East as mujaddara / mejadra. Rice and lentils are also cooked together in khichdi, a popular Indian dish.

Lentils are a natural source of protein, dietary fiber, Folate, vitamin B1 and minerals.

Types of Lentils:
  • Brown/Spanish Pardina
  • French Green/Puy (Dark speckled blue-green)
  • Green
  • Black/Beluga
  • Yellow/Tan Lentils (Red inside) / Red Chief (Decorticated yellow lentils)
  • Eston Green (Small green)
  • Richlea (Medium green)
  • Laird (Large green)
  • Petite Golden (Decorticated lentils)
  • Masoor (Brown-skinned lentils which are red inside) / Petite Crimson/Red (Decorticated masoor lentils)
  • Macachiados (Big Mexican yellow lentils)
source: wikipedia
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