Edible San Francisco Winter 2011 No. 23 : Page 7
edible AMUSE very inexpensive. In San Francisco, a good selection of lentils can be found in the bulk sections of Rainbow Grocery and Whole Foods. For specialty imported lentils, you can often find several varietals at Boulette’s Larder in the Ferry Build-ing (selection varies). Heirloom lentils can also be purchased online at Zürsun Beans (zursunbeans.com). HOME Lentils are delicious, inexpensive and easy to prepare, making them an essential addition to any foodie’s pantry. Though soaking lentils will cut down on cooking time and improve nutrition, it is not necessary. Always sort and pick through your lentils to remove small pebbles, which can often be found mixed in with both pack-aged and bulk legumes, even the best brands. Don’t skip this step or you may find yourself with an unexpected dental bill. The humble lentil has been nourishing humanity for thousands of years. For lentils that maintain their shape well, cook them by simply boiling in excess water with a dash of salt until tender (approximately 20–30 minutes), drain and serve. When working with lentils that do not keep their shape, you should follow a recipe that tells you the ideal lentil-to-liquid ratio. Cooked and drained lentils store well in the refrigerator in an airtight container for several days. They also keep well in the freezer and can be quickly thawed in the microwave. EATING OUT No restaurant in the city is as adept at using lentils as Dosa, which serves traditional and updated South Indian fare. South India is largely Hindu and almost entirely vegetarian, with lentils being the primary protein source in the diet. Though Dosa is not a vegetarian restaurant, lentils or “dal” are featured throughout the menu. The name Dosa refers to a traditional South Indian dish that resembles a large pancake stuffed with vegetables and potatoes. The dosa batter itself is made from lentils and rice, and is allowed to sit and ferment slightly. This process gives the dosa bread a light texture and slightly sour flavor, almost like a delicate, gluten-free sourdough. Dosa’s rasam “fire broth” is a lentil-based spicy soup meant to be sipped directly from the bowl, similar to Japanese miso soup. Owner Anjan Mitra calls it “vegetarian chicken soup,” a sort of cure-all for anything that ails. —Darya Pino EDIBLESANFRANCISCO.COM | 7
