About Pulses

INGREDIENTS

INSTRUCTIONS

"Some of the most common kinds of pulses used in Indian cooking are as
follows:  Chana dal (or gram dal) are hulled and split chick-peas. Deep
yellow  in color, these pulses do not need soaking before cooking."
"Kabli chana are yellow chick-peas. Unhulled and beige in color, they
need overnight soaking before cooking.  "Kala chana are small brown or
black chick-peas. Like kabli chana,  they require long presoaking and
cooking to become tender.  "Continental masoor are whole greenish-brown
lentils. Flat and  oval-shaped, they originated in the West and were
adopted by India,  so they should already be fairly familiar to you.
They do not need  presoaking."  "Masoor are brown Indian lentils. Whole
but smaller than continental  masoor, they do not require presoaking.
"Masoor dal are split masoor which are tiny and salmon-pink because
they have also been hulled. They do not need presoaking and turn
yellow when they cook.  "Moong beans (or hari dal) are dark green,
small, and slightly  cylindrical in shape. They need 2-4 hours' soaking
before cooking,  but if oversoaked they will sprout and become moong
bean sprouts so  familiar in the West."  "Moong dal chilka are split
moong beans, green on one side and pale  on the other. They do not need
presoaking.  "Moong dal are split, light yellow, and rectangular in
shape because  they are hulled. They do not need to be soaked before
cooking.  "Toor dal (or arhar dal) are a hulled, split pulse, a little
larger  than chana dal. Dull and yellow-colored, they do need
presoaking."  "Urid (or black matpe) are small, dull, and black,
similar in size and  shape to moong beans. They must be presoaked.
"Urid dal are split urid that do not need to be soaked before cooking.
"Washed urid dal are off-white because they have been hulled and
washed as well as split. They do not require presoaking."  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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