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Carb Count for Bijoux Verts Lentils
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<blockquote data-quote="srm100841" data-source="post: 110951" data-attributes="member: 22527"><p>Hiya,</p><p></p><p>I'm another fan of lentils although I'm not a veggie. I haven't had any since I started a low carb diet some 2 - 3 months ago so was interested in this thread. My only acquaintance with channa dal was from my local Indian restaurants which I ate with gusto for years. This channa is always chick peas. I didn't realise that there was another version.</p><p></p><p>A tasty accompaniament to my Indian meals these days is (don't laugh) cabbage in lieu of lentils. I know that this isn't a recipe page but nonetheless:</p><p></p><p>1 finely shred and wash the cabbage. I use sweetheart but any British cabbage is fine.</p><p></p><p>2 heat some oil (I use coconut) and add a pinch of tumeric and asofaetida if you have it. This sizzles immediately. Then put in a good teaspoon of cumin seeds and let these heat until you have a good aroma, usually 15 - 20 seconds.</p><p></p><p>3 toss in the cabbage with a tablespoon of water and mix it well into the spices. I add a finely chopped green chilli but you can of course use chilli powder to suit your taste. Add salt to taste. Cook and stir for a few minutes and then put a lid on the saucepan and shake it to ensure that the cabbage doesn't stick or burn.</p><p></p><p>4 cook for a further 3 - 5 minutes, toss in a handful of chopped coriander and a sprinkle of garam masalla if you have it. Add a tiny drop of lemon juice.</p><p></p><p>The cabbage should be slightly 'crisp' and should remain green.</p><p></p><p>It's delicious - I'm having some tonight with a lamb curry.</p><p></p><p>Steve</p></blockquote><p></p>
[QUOTE="srm100841, post: 110951, member: 22527"] Hiya, I'm another fan of lentils although I'm not a veggie. I haven't had any since I started a low carb diet some 2 - 3 months ago so was interested in this thread. My only acquaintance with channa dal was from my local Indian restaurants which I ate with gusto for years. This channa is always chick peas. I didn't realise that there was another version. A tasty accompaniament to my Indian meals these days is (don't laugh) cabbage in lieu of lentils. I know that this isn't a recipe page but nonetheless: 1 finely shred and wash the cabbage. I use sweetheart but any British cabbage is fine. 2 heat some oil (I use coconut) and add a pinch of tumeric and asofaetida if you have it. This sizzles immediately. Then put in a good teaspoon of cumin seeds and let these heat until you have a good aroma, usually 15 - 20 seconds. 3 toss in the cabbage with a tablespoon of water and mix it well into the spices. I add a finely chopped green chilli but you can of course use chilli powder to suit your taste. Add salt to taste. Cook and stir for a few minutes and then put a lid on the saucepan and shake it to ensure that the cabbage doesn't stick or burn. 4 cook for a further 3 - 5 minutes, toss in a handful of chopped coriander and a sprinkle of garam masalla if you have it. Add a tiny drop of lemon juice. The cabbage should be slightly 'crisp' and should remain green. It's delicious - I'm having some tonight with a lamb curry. Steve [/QUOTE]
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