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Carb Count for Bijoux Verts Lentils
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<blockquote data-quote="Moogie1947" data-source="post: 110958" data-attributes="member: 19105"><p>Hello,</p><p></p><p></p><p>Sounds a lovely side dish - but I used the lentils instead of the meat as my protein so veggies need to find something as a replacement for that in an indian meal. I have tried the (tinned) black soy beans but they remain quite hard and don't quite go that lovely mashy texture that lentils do.</p><p>Morrisons do Channa Dhal in big bags as do some other supermarkets. They are a special variety of chick pea - small and split in two. </p><p></p><p>Although many people say it keeps their sugar levels steady I've not tested enough to say if this is true.</p><p></p><p>I do a nice mixed veg curry including cauliflower with a quick low carb indian chapati made from Carbalose flour and water - easy and just fried like an English pancake. It replaces the rice and as the cauliflower is in the curry so I don't want cauliflower "rice" with it as well. Use 2.5 measures of the Carbalose to 1 of water by volume with a tiny bit of salt and kneed well until all mixed in.</p><p>Leave in fridge for 30 mins if there is time (I rarely do that). Take off small balls of mixture and roll out to a size to fit a small (omlette size) frying pan, Fry quickly in a little oil for a few seconds on one side, turn and fry on the other then turn back and press down with a spatula - it should puff up a bit.</p><p>Turn again and press on the second side - this all takes a few seconds until it puffs up and is flecked with brown. Keep warm in a cloth in a low oven until all the rest are done too.</p></blockquote><p></p>
[QUOTE="Moogie1947, post: 110958, member: 19105"] Hello, Sounds a lovely side dish - but I used the lentils instead of the meat as my protein so veggies need to find something as a replacement for that in an indian meal. I have tried the (tinned) black soy beans but they remain quite hard and don't quite go that lovely mashy texture that lentils do. Morrisons do Channa Dhal in big bags as do some other supermarkets. They are a special variety of chick pea - small and split in two. Although many people say it keeps their sugar levels steady I've not tested enough to say if this is true. I do a nice mixed veg curry including cauliflower with a quick low carb indian chapati made from Carbalose flour and water - easy and just fried like an English pancake. It replaces the rice and as the cauliflower is in the curry so I don't want cauliflower "rice" with it as well. Use 2.5 measures of the Carbalose to 1 of water by volume with a tiny bit of salt and kneed well until all mixed in. Leave in fridge for 30 mins if there is time (I rarely do that). Take off small balls of mixture and roll out to a size to fit a small (omlette size) frying pan, Fry quickly in a little oil for a few seconds on one side, turn and fry on the other then turn back and press down with a spatula - it should puff up a bit. Turn again and press on the second side - this all takes a few seconds until it puffs up and is flecked with brown. Keep warm in a cloth in a low oven until all the rest are done too. [/QUOTE]
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