What are the yellow lens?
yellow lentils are small pulses that are yellow in color and are often sold "divided". As a result, the ingredients for soups and sauces are particularly suitable because they are susceptible to turn into puree when cooking. There are many different lens colors, including green, brown and red, and each color has different tastes and properties. The yellow lens is slightly walnut and usually combines with other ingredients to increase their taste. The lens is referred to as Dal in Indian cuisine and are included in many different meals.
also referred to as toor dal and Dal , yellow lens can be recognized by their color. The inside of the lens is bright yellow, but the outer leather is brown. Their taste is mild, but with a distinctive walnut note. People remove lenses before selling them and often "divide" them. They are a good source of protein and for this reason is often consumed vegetarian or vegani.
The divided lens was divided into two as the name suggests. As a result, the lens is more suitable for use in soups, stews and sauces and makes it easier to grind them to flour. Most of the yellow lens will be sold, but can also be purchased in some stores. The divided cooking lens breaks them and turns the hard pulses into porridge and adds texture to soups and stews.
Many different Indian meals use a lens and is often referred to as DALS. Dal meals are based on lenses and include different spices to increase taste. Most of the others are cooked for a long time and served with rice or chapatti bread. Tarka Dal and the yellow lens are two examples of meals that use yellow lenses.
cooks cook the lens twice their water volume to cook them. This means that one cup of yellow lens should be cooked in two cups of UNTIL water will achieve the desired consistency. Some chefs prefer to cook the lens in the stock or saucethan water to add more flavors. The divided lens may not be cooked as long as the whole lens. Most chefs will cook a divided lens for about 20 minutes or until it changes into puree.