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)

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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. :)
 
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