Type of lentils
There are many different types of lentils (lentils in hindi), each with their own unique flavor, texture, and color. Some of the most commonly used types of lentils include:
- Brown Lentils: These are the most common type of lentil and are often used in soups, stews, and curries. They have a mild, earthy flavor and a soft texture. They are also the fastest cooking lentil, taking about 20-30 minutes to cook.
- Green Lentils: These lentils are similar to brown lentils in terms of flavor and texture, but they have a brighter green color. They are often used in salads and side dishes, as well as in soups and stews. They take about 25-35 minutes to cook.
- Red Lentils: These lentils are smaller and thinner than green or brown lentils and have a bright orange color. They have a mild, nutty flavor and a soft texture. They are often used in Indian dals and purees, and they cook quickly, usually in 15-20 minutes.
- Yellow Lentils: These lentils are similar to red lentils in terms of flavor and texture, but they have a bright yellow color. They are often used in Indian dals, and they cook quickly, usually in 15-20 minutes.
- Black Lentils: These lentils, also known as Beluga lentils, are small and black, and have a nutty, earthy flavor. They hold their shape well after cooking, making them a popular ingredient in salads, side dishes, and as a garnish. They take about 25-30 minutes to cook.
- Puy Lentils: These lentils are small and dark green, and have a distinctive, earthy and nutty taste. They are grown in the Le Puy region of France, and are considered a delicacy. They hold their shape well after cooking and are often used in salads and as a side dish. They take about 20-30 minutes to cook.
- Masoor Lentils: These lentils are small, reddish-orange and have a mild, slightly sweet flavor. They are commonly used in Indian dals, and when split and husked, they are known as "red lentils". They cook quickly, usually in 15-20 minutes.
- Moong Lentils: These lentils are small, green and have a sweet, nutty flavor. They are commonly used in Indian cuisine, particularly in dal dishes, and are often sprouted before cooking. They cook quickly, usually in 15-20 minutes.
- Chana Lentils: These lentils are also known as Bengal Gram, and are small and yellow. They have a strong, nutty flavor, and are often used in Indian curries and dals. They take about 25-30 minutes to cook.
- Toor Lentils: These lentils are also known as Pigeon Peas and are small, yellow and have a nutty, earthy flavor. They are commonly used in Indian curries and dals, and they take about 25-30 minutes to cook.
Each type of lentil has its own unique characteristics and uses in cooking. Brown and green lentils are great for soups, stews, and curries as they hold their shape well. Red and yellow lentils are best for purees, dals and thickening soups as they tend to break down and thicken during cooking. Black lentils are great for salads and as a garnish, and Puy lentils are considered a delicacy and best for salads and side dishes.
