How can I prevent red lentils / masoor dal from getting a chalky texture when cooked?

I usually cook them alone with a touch of turmeric, occasionally adding tamarind, or spices such as crushed fenugreek seeds, depending on the recipes. Your thoughts? Thank you, everyone. ;o)

  • 968 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
Susan W
Susan W April 18, 2016

I have a love/hate relationship with red lentils. They cook much faster than others and I have an odd tendency to forget that. They are very chalky when overcooked. Do you think that may be the issue? I can't picture you over or undercooking anything. :)

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52