The legumes of India
One of the things that surprised me the most on my visit to La India (in Lavapiés) is without a doubt the amount of different vegetables they had. Although very few for those who really have, about 60 different varieties.
The importance of legumes in India is vital, it is a country where meat is hardly eaten (obviously nothing from cow) but it is that hardly any other type of meat is eaten either, so the only source of protein that remains is those from legumes.
Cooking legumes from India
Legumes in India when cooked can be left whole or pureed. It is not that they are mashed or mashed to puree, but rather that they are cooked for a long time until they are finally pureed. They are used to make curries (which is something like what we call "sauce"). That is why the dishes are usually called Dal Curry and where it says Dal would be the type of legume, since Dal is nothing more than legume.
The legumes that we can find in an Indian store are already selected.In general, all legumes are peeled, for the same reason I said before. If we let them puree, it is best not to find the uncomfortable, hard skins of legumes (lentils, for example).
If they were not selected, you have to do the same as your whole life, not because they are Indian they will be different. Those that look bad, are broken, etc. must be discarded.
In the photo you can see different types of lentils (the red and yellow ones) and a type of dry bean (the green ones). When it comes to legumes so small, it is not necessary to soak them, especially red lentils, in the case of being larger they are treated like all the others, soaked the day before.
The particularity of Dal dishes is that they are spicy, how could it be otherwise and it is sure that this aspect is what makes them so attractive to our palates. The most used species with garam massala, ginger, turmeric, and sometimes fetid handle is also added as it prevents flatulence.