I am making a red lentil daal. The recipe says to let it simmer for twenty-five minutes, but it doesn't say whether or not to cover it. What do you think I should do?
2007-02-04 12:39:25 · 5 answers · asked by Jetgirly 6 in Food & Drink ➔ Ethnic Cuisine
red lentils if covered while cooking tend to boil over,a drop or two of oil before you start controls this to an extent,the best way is to allow it to start boiling in a open vessel,when it does boil,lower the flame enough for a slow simmer & partailly cover the lid,leaving a little open gap,this way it cooks faster & does not boil over.
2007-02-04 18:40:44 · answer #1 · answered by dee k 6 · 0⤊ 0⤋
Depends on your recipe. Generally when I am making the red lentil daal I add a pinch of turmeric, cumin powder, corriander powder to it and cover it so that the daal simmers taking and soaking in the aromatic spices.
Bon appétit!
2007-02-04 22:36:19 · answer #2 · answered by arun d 4 · 0⤊ 0⤋
In my red lentil dahl it says to cover the lentils. They are simmered in stock and then added to a frypan with garlic, onion, bell peppers and the spices.
2007-02-06 14:31:18 · answer #3 · answered by emma w 3 · 0⤊ 0⤋
Cover it. All foods and sauces that are simmering need to be covered so as to retain the moisture and flavours.
2007-02-04 21:59:49 · answer #4 · answered by D N 6 · 0⤊ 0⤋
COVER!
They'll never get soft if you dont cover.
2007-02-04 23:39:08 · answer #5 · answered by Desi Chef 7 · 0⤊ 0⤋