In India, we eat a lot of different lentils and grains. Partly because we are an agrarian economy and also because a majority of population is vegetarian (although that’s slowly changing!), and grains are a great source of protein. 
Since I continue to be vegetarian 10 years after moving to the US – I am still a big lentil-and grain-person! If you were to look at my pantry shelves, you will see a whole lot of different grains on it – different colors, textures and sizes!
I saw a recent Bon Appetit article called ‘Grain Trust’ and I thought I should first write about the grains that they’ve discussed in their article – and probably add to that.
Most of these grains and lentils are available at several regular and specialty grocery stores. In this blog, my intention is to share their packaging (that’s really the only reason I have a Cook Aunty store), and links to a recipe each that you can use to cook them. I havent tried all the recipes, so if you try them – do comment. 
Here we go:
- Red Quinoa: Full of iron and lots of fiber too! [Red Quinoa with Butternut Squash, Cranberries and Pecans]
- Basmati Rice: Long-grain rice, perfect for salads and pilafs [Herbed Basmati Rice]
- Black Barley: Hearty and chewy Ethiopian grain, ideal for soups and stews [Black Barley, Fennel and Radish Salad]
- Pearled Barley: Adds body and richness to soups or salads [Barley and Black Bean Salad]
- Black Rice: Chinese heirloom grain with cancer-preventing antioxidants [Black Rice Risotto]
- Spelt: Sweet, nutty variety of wheat [Curried Spelt Salad]
- Bulgar: Parched, crushed wheat [Lentils with Bulgar Wheat and Caramelized Onions – uses green lentils too!]
- Israeli Couscous: Pasta-like granules made from semolina and wheat flour [Israeli Couscous with Asparagus, Peas and Sugar Snaps]
- Spanish Lentils: Pardina lentils with a nutty flavor, hold their shape when cooked [Spanish Lentil Soup with Chorizo]
- Black Beluga Lentils: Glisten when they cook, great in soups and salads [Feta, Lentil and Cilantro Salad]
- Red Lentils:Turn golden when they cook, best in soups and purees [Mom’s Everyday Red Lentils]
- Moong Dal – Yellow: quick-cook, easy to digest lentils that are skinned, split and flat [Moong Dal – Indian]
- Moong Dal – Whole Green [Sprouted Green Gram Vegetables]
- Chana Dal: Sweet and nutty flavor, made by splitting chickpeas [Yellow Lentils with Spinach]
- Toor Dal: Mild, nutty flavor, sometimes sold with an oily coating that needs a quick rinse [Dal Fry]
- Black Lentils: Strong earthy flavors, used in curry [Dal Makhani – Low Fat]
- Kala Channa: Rust-colored chick peas with a nutty flavor. Needs marination for it to cook well [Snack/Starter]
- French Green Lentils: Great in salads, hold their shape once cooked, rich flavor [Sausage with French Green Lentils]
I am sure I missed a few!
So many grains out there….and so many ways to cook them!
Power to the grain. Happy cooking.
Cook Aunty 