liquid
Red lentil cooking water
Masoor dal cooking water
4.9 g1 teaspoon
15 g1 tablespoon
Mostly water; 4.93 ml ≈ 4.9 g.
Instead of Red lentil cooking water
Rice cooking waterUse the same weight; similar starchiness but less lentil flavour. Good in dals and kneaded doughs.
WaterUse the same weight, plus 10 g cooked masoor dal whisked in per 100 g if you need body. Plain water thins flavour.
Vegetable stockUse the same weight; adds savoury flavour but not starch. Reduce salt in the dish.
