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🌾 Homemade Red Lentil Flour

Ingredients
  • Red lentils (split masoor dal) (1 cup dry yields about 1¼ cups flour)
Instructions
    Rinse (optional but recommended)
  1. 1
    Place the lentils in a fine mesh sieve and rinse under cold water until it runs mostly clear.
  2. 2
    This removes dust and excess starch.
  3. 3
    Spread them out on a clean towel or baking sheet and let dry completely (a few hours or in a very low oven at ~150°F for 10–15 min).
  4. 4
    Toast lightly (optional but adds flavor)
  5. 5
    Heat a dry skillet over medium heat.
  6. 6
    Add the dried lentils and stir constantly for 3–5 minutes, until they smell nutty and turn a shade deeper — don’t brown or scorch them.
  7. 7
    Cool completely before grinding.
    8. Grind to flour
  8. 8
    Use a high-speed blender, spice grinder, or grain mill.
  9. 9
    Work in small batches (½ cup at a time).
  10. 10
    Blend until a fine, even texture forms.
    11. Sift
  11. 11
    Use a fine mesh sieve to remove any coarse bits.
  12. 12
    Re-grind what’s left in the sieve and add it back.
    13. Store
  13. 13
    Keep in an airtight container in a cool, dry place for up to 1 month, or refrigerate/freezer-store for longer freshness.
  14. 14
    If it clumps slightly, re-sift before use.
Read it online: https://wayfarerspantry.com/thepantry/recipe/%f0%9f%8c%be-homemade-red-lentil-flour/