legume
Red lentils
Masoor Dal
4.2 g1 teaspoon
13 g1 tablespoon
Split red lentils pack at ~200 g per cup, or ~4.2 g per level tsp.
Instead of Red lentils
Split mung beansUse equal weight; cooks down to a creamy, comforting purée in roughly the same 20-25 minutes, with a paler yellow colour.
Pigeon peasUse equal weight; needs 15 minutes longer cooking or pressure cooking, producing a slightly grainier, nuttier dal.
Chana dalUse equal weight; pre-soak for 1 hour and cook for 20 minutes longer; stays whole rather than breaking down into a silky soup.
Recipes with Red lentils
Aratidhoota Pappu
Dal with Banana Stems
Dhansak
All-In-One Lamb, Dal, Vegetable & Rice Curry
Indore Ki Methi Dal
Masoor Dal with Fenugreek Leaves, Cumin, Chilli and Garam Masala
Keoti Dal
Mixed Dal
Lamb Dalcha
Lamb and Lentil Stew
Masoor Dal
Split Red Dal
Masoor Pappu Charu
Spicy Pepper Water
Masoor ki Dal
Red or Black Dal
Nimakai Rasam
Lime-flavoured Pepper Water
Shami Kebab
Classic Kebabs
Tadka Dal (Indian Kitchen)
Rasam Podi
Spice Mixture for Pepper Water