Fermented White Lentil Leaves

Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

  • About


  • 150 g ( oz) white lentils (urad dal, skinned and split)
  • 300 ml (10½ fl oz) still mineral water
  • 30 g (1 oz) sea salt


Wash the white lentils under plenty of cold running water and drain well. In a sterilised jar with a screw-top lid, put the still mineral water and the salt and mix well. Add the lentils and leave to ferment at room temperature for 3 days.

After 3 days drain the lentils: they should have a slightly sour flavour. Place the drained lentils in a medium saucepan and cover with cold water. Bring to the boil over medium heat, then reduce the heat to low and simmer for approximately 20 minutes or until tender. Drain well.

While the lentils are still warm, place 2 tablespoons of lentils at a time between two sheets of silicone paper and roll out with a heavy rolling pin until 1 mm (1/32 inch) in thickness. The lentils should crush and stick together. Repeat this process until all the lentils are rolled out.

Place the silicone sheets of lentils onto baking trays and heat in a 180°C (350°F/Gas 4) oven for 10 minutes or until the lentils are golden brown. Remove the top silicone sheets and carefully lift off the lentil leaves. Break into small pieces and transfer to an airtight container until required.