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Black lentils info Cooking Tips

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Black lentils info Tips and Information

Black lentils info and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.


black lentils info

Also known as black gram black lentils are used whole in north indian cookery and split in the south. Batters made of ground black lentils are prepared every day in many south indian homes. They are then steamed fried or roasted to make different breakfast dishes. Nearly all south indian homes wake up to the smell of black lentils whereas north indian ones are filled with their aroma at dinnertime. Maa di dal a dark rich dish served with plain rice and dollops of ghee or clarified butter is a must on all festive occasions. Visit any Punjabi home on a special day and this hearty dal is sure to be on the table.

how they grow
Found all over India black lentils grow in small pods 23cm long. When ripe the seed pods are picked dried and threshed or beaten to separate out the lentils. These are further dried and either left whole or split.

appearance and taste
Whole black lentils are small and oblong. The black seeds are sometimes flecked with dark green or grey. When they are split they are creamy white and matte. The lentils are sometimes split with the skin left on. Black lentils have a strong musky smell and a rich heavy taste. Split black lentiis have a different aroma subtle and flour like. The taste is quite bland. All varieties especially the split lentils release a glutinous liquid when cooling which gives the final dish a thick creamy consistency.


buying and storing
You will not need great amounts of this lentil. The whole lentils are too heavy to be eaten every day so buy small amounts and store in airtight jars for up to 4 months.

culinary uses
Black lentils are successfully combined with red kidney beans to make the famous Punjabi maa di dal or kali dal.The split lentils are eaten with rice or added to hot oil along with mustard seeds and onion before adding vegetables to give a nutty taste and a slightly chewy texture to the dash. The vegetables should be added when the lentils turn golden but before they become too dark. They tend to soften with cooking and lend flavour to potatoes beans and cabbage.


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