What is the easiest way to "peel" the skin of green lentils for dahl, sambar, etc?

Question

Currently I soak them, then I just keep adding water and draining the peels with my hand. I'd like to know if there is an easier way to this and also a way which wastes less water.

Answer 1

You can actually make a fab dal with gree lentils that have the skin without pre soaking. let me know if you would like the recipe. But if you want to do the pre soak number then you soak them over nite, drain at some point in the morning, spread on a plate or something similar for a couple of hours, boil water and after it starts bubbling take it of the heat, add lentils andf cover for about 10 mins, agitate in whatever vessel and rinse off with cold water. 80 % of the skins gone without any hassle.

Answer 2

The best way is to purchase dal from an Indian shop, moog dal and soog dal are skinless, there are more, just ask for the peeled dal from the shopkeeper, some North America supermarkets now sell pre-cooked lentils, and the Grace brand seems to be the best for a softer less gassy result,

I generally use red lentils, they cook fast thicken any curry and can be down in the microwave, I do Aloo and Saag in the batch, Panner is good done that way.

Answer 3

That sounds like an impossible task. I'm not familiar with the dish your preparing with them, but I'd try using a food processor or blender. You'll never know there was a skin then.

Answer 4

There is a kitchen electric appliance you can use to peel your lentils and other kinds of beans.