Legumes-Dried Beans, Lentils, Peas

There are a few basic things to be aware of before cooking daal. All imported daal must be picked over for tiny stones, dirt, or any foreign matter. To clean the daal, spread it on a large platter, pick through it carefully, and discard any foreign matter. Wash the daal by placing it in a large bowl and adding cold water to cover. Remove anything that floats. Gently rub the daal between your hands and slowly pour off the water, holding the daal back with one hand. Rinse and drain the cloudy water several times until it runs clear. Personally, I discard the soaking water and rinse the daal with fresh cold water before cooking it. Some kinds of daal may need to be soaked before cooking to soften the lentils, and other varieties can be cooked without soaking. Most varieties of daals are available in the US through online retailers or some local Nepali markets, in Indian grocery stores, and at some larger supermarkets. In Nepal, the word “daal” is a generic word used for both the uncooked legumes and the recipe they are made into.