Yellow lentils, also known as toor or tuvar dal, are small, nutty-flavored pulses often sold split for use in soups and sauces. They are a good source of protein and a staple in Indian cuisine, where they are used in many different dishes, including tarka dal and yellow lentil dal. Chefs typically boil lentils in twice their volume of water until the desired consistency is reached.
Yellow lentils are small pulses that are yellow in color and often sold “split.” This makes them particularly suitable ingredients for soups and sauces, because they are prone to turning into a puree when cooked. There are many different colors of lentils, including green, brown, and red, and each color has different flavors and qualities. Yellow lentils are slightly nutty and are usually combined with other ingredients to enhance their flavor. Lentils are referred to as dal in Indian cuisine and are included in many different dishes.
Also called toor dal and tuvar dal, yellow lentils can be recognized by their color. The inside of the lentils is bright yellow, but the outer skin is more brown in color. Their flavor is delicate, but with a strong nutty note. People remove the skins from lentils before selling them and often “crack” them. They are a good source of protein and are often consumed for this reason by vegetarians or vegans.
The split lentils have been split in two, as the name suggests. This makes lentils more suitable for use in soups, stews and sauces and makes them easier to grind into flour. Most yellow lentils will be sold divided, but they can also be purchased whole in some stores. Cooking cracked lentils breaks them down and turns the hard legumes into a slurry, adding texture to soups and stews.
Many different Indian dishes use lentils and are often referred to as dal. Dal dishes are based on lentils and include a variety of spices to boost the flavour. Most dals are simmered for an extended period of time and served with rice or flatbread. Tarka dal and yellow lentil dal are two examples of dishes that use yellow lentils.
Chefs boil lentils in twice their volume of water to cook them. This means that one cup of yellow lentils should be cooked in two cups of water until the desired consistency is reached. Some chefs prefer to cook lentils in a broth or sauce rather than water, to add more flavour. Split lentils don’t have to be cooked all the way through. Most chefs will cook split lentils for about 20 minutes or until they’re pureed.
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