Hi all yall,
I’m back for part deux. This time I’ll talk about my “beans and lentils” collection. Again, until recently, i only thought about these guys as plain
an boring colored things to boil. Slowly started experimenting wuth few “unconventional” varieties, ie ones that we don’t really use in our western cuisine, and that was a good thing to do. Explosion of different flavors and aromas. Taste. Not boring. Colorful. Beautiful for both the eyes and the taste buds. Mmmmmhhhhh 
So, here we go:
From top left to bottom rigth: Moong Dal, Urad Dal, Moong Split Peas, Urad Chilka, Masoor Dal and Red Chori.
The beauty of these guys is that they do not really need to soak overnight, as other beans do. I just wash them 4-5 times and put them in thepot “as is”.
I usually tend to make combinations of these guys, when preparing dishes. I like to overdo it with Masoor Dal (usually 1 cup) and then 0.5 cups of any other bean. I also use chickpeas a lot, but those are nothing “special” and you can find tem anywhere.
Well, these are my beans and lentils. Soon for some nice ways on how to use them
Have a nice week-end und
Tschuess
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Compliments to the Chef