Comments on: How to avoid a Dal FAIL

By: elle ross

elle ross — Sun, 14 Feb 2010 00:39:51 +0000

i grew up on indian food and i always make a base from caramelized onions, spices and tomatoes or whatever i want to add, then cook the lentils separately, no matter what kind i use, then add the lentils into the base at the last minute.

By: Pat Steer (Gaelen)

Pat Steer (Gaelen) — Mon, 01 Feb 2010 05:16:55 +0000

The only beans I regularly cook from dry in the crockpot are black soybeans, which are NOTORIOUS for taking forEVER to get soft.
I soak them in boiling water for 30 minutes, drain, put them in the crockpot and fill with water to the correct proportion, and then let them cook for 12 hours. No salt. No peeking. On High the whole time. It’s the only way, besides a pressure cooker, that I’ve ever found to get dry soybeans soft…and I don’t have a pressure cooker anymore. But the 12-hr crockpot marathon after a half-hour soak does seem to work.
As for dals I’m more of a top-of-the-stove girl.
Hope this helps.

By: Janet

Janet — Sat, 16 Jan 2010 23:55:18 +0000

I have read (in one of my many cookbooks) that sometimes a crock pot doesn’t stay quite hot enough to cook the beans well… the cookbook (which one I would never be able to remember) recommended placing a kitchen towel over the lid to insulate it just slightly. I have tried this and it really does make a difference.

Good luck!

By: Julia

Julia — Thu, 14 Jan 2010 16:54:15 +0000

I go through a lot to save food that might otherwise be lost. But this is heroic! And so interesting re: the turnip greens. Chemical reactions are amazing.

By: Sara

Sara — Wed, 13 Jan 2010 18:51:55 +0000

How interesting that the acid interferes with legumes cooking…I never knew that!

By: Melody

Melody — Wed, 13 Jan 2010 15:18:27 +0000

Great article. I soak my beans overnight in the crock and then drain them and refill with new water. That seems to do the trick!