Best way to cook kamande (2024)

FAQs

How to best cook kamande? ›

After one minute, add the lentils and a cup of milk at the same time and mix. Add water to the mixture is too think and wait for it to cook for about two and a half minutes. Introduce the peanut powder, and stir as you add salt to taste. Cover the food to let it cook for five minutes before turning off the heat.

Cook the lentils: In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water, let cool. Use in any recipe that calls for cooked lentils.

How do you eat red lentils? Red lentils are so versatile but they are great in soups, casseroles and curries. You can also use them to make burger patties, in salads or as a stuffing in samosas, burritos or pies.

Green Lentils, known locally as Kamande, are prized legumes revered for their earthy flavour, hearty texture, and nutritional prowess.

Add some salt, maybe a bay leaf, and maybe a clove of garlic (peeled but left whole). Some recipes will warn you to never add salt to beans or lentils while they're cooking (they say it'll prevent them from cooking through), but it's simply not true! Salt brings out their best.

Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.

You're fine to eat unrinsed lentils. The only real reason to rinse it to remove possible dirt, and perhaps a tad of starch.

If you don't want dry, hard lentils, make sure to keep a little liquid in the pot! You can always add a little more if the water is evaporating faster than they cook. Skip the soak. Lentils definitely don't need any soaking before they're cooked.

Avoiding Mushy Lentils

After trying many different cooking methods for lentils, I have found that the most reliable way to cook perfectly tender lentils is to bring them to a rapid simmer, then reduce the heat to low for the rest of cooking.

Lentils are a nutritious food that's low-fat and high in protein and fiber. While they make a delicious addition to a soup, stew or salad, you should not eat them raw. No matter which type of lentils you buy, you can easily cook them by boiling your lentils in water on the stove.

How do you cook red lentils to avoid gas? ›

Soak lentils before cooking them to minimize the gas they might cause. The soaking process will help get rid of some of the oligosaccharides, like raffinose that can make you feel gassy and bloated.

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

Kamande is a type of legume that thrives in hot areas with sandy loamy soils that drain water fast, due to its high tolerance of hot weather conditions. The scarcity of lentils, commonly known as kamande in Kenya has led to the outcry of Meru residents.

Lentils are rich in soluble and insoluble fiber. It increases stool bulk and prevents constipation which lowers bowel disorders. Fiber keeps the stomach full for longer hence helps in reducing consumption of food. This also helps in weight management.

Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen.

Leave to soak overnight, rinsing and repeating step one once or twice. After you've soaked them, drain the legumes and put in a pot with three cups of water for every cup of legumes. Bring to the boil and cook for 30-60 minutes until legumes are soft.

Boil, then simmer

Once you've got your liquid and aromatics in, bring it all to a boil. Then immediately turn down the heat and simmer the mixture, covered, for 15 minutes. Taste and adjust the seasoning, then continue to simmer, uncovered, for 3 to 5 minutes, or until the lentils are just tender.

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker.