[9 - 13] Hey, there, welcome to my lentil fan video.
[13 - 13] Thanks for coming.
[13 - 15] There's a ton of lentil fans out there.
[15 - 18] I saw some awesome questions and comments in the chat,
[18 - 20] in the comment section below the video,
[20 - 22] and thank you all for watching.
[22 - 25] I wanted to pop in here and answer some questions.
[25 - 26] There was some really good ones.
[26 - 27] One that kept coming up a bunch
[27 - 29] that I want to jump into right away
[29 - 33] was checking for stones or checking over lentils.
[33 - 36] So, it's a pretty common practice if you have
[36 - 37] especially the skin on lentils,
[37 - 40] you know, they'll lay them out on a tray or a towel,
[40 - 40] and look through to see
[40 - 42] if there's little bits of debris or stones.
[42 - 43] Now, a lot of people were saying,
[43 - 46] "I've never found anything when I've done that.
[46 - 47] Is it necessary?"
[47 - 48] And the way that I like to think of it,
[48 - 51] so, I've cooked lentils for a long time,
[51 - 54] and I do it every time in particular
[54 - 56] with the skin on lentils,
[56 - 60] where it's easier for a pebble to hide in that same color.
[60 - 63] I've only ever found one tiny, tiny stone in it
[63 - 64] in that entire time,
[64 - 66] but I have found little pockets of dirt.
[66 - 67] They kind of look like a stone and you touch them
[67 - 71] and then they explode into a spider's nest.
[71 - 72] No, I'm just kidding.
[72 - 73] They don't, it's just dirt,
[73 - 74] but I have found them.
[74 - 77] So, I kind of think of as most of the time
[77 - 78] you're not gonna run into it,
[78 - 79] which is a good thing.
[79 - 80] You're not gonna find anything,
[80 - 82] but it's still really good practice,
[82 - 84] because if you do have an instance where you get some dirt,
[84 - 88] or a pebble go through and it messes up your meal,
[88 - 91] or breaks a tooth, it's worth it, it's worth it.
[91 - 92] And they're also beautiful.
[92 - 95] You lay them out, you spend a little time checking them.
[95 - 97] It's a little meditation, a little self care,
[98 - 99] lentil self care.
[99 - 102] So, I would still highly recommend doing it.
[102 - 103] And I just like it on a sheet tray.
[103 - 104] I think that's an easy way to do it,
[104 - 106] but you can also do it on a kitchen towel.
[106 - 107] First question down.
[107 - 109] Very good one.
[109 - 111] Next up is, this comes from Tyler Witt.
[111 - 114] He asks, so if you have brown lentils at home,
[114 - 116] you don't need to buy red lentils?
[117 - 119] So, technically that's true,
[119 - 122] but Tyler, I would ask just what's your patience level like,
[122 - 124] and do you have any other things to do,
[124 - 126] or other things to cook?
[126 - 128] That one that I did in the video took me quite a long time,
[128 - 131] and the only reason I would put in that much work,
[131 - 134] and that most patience is to show you guys that,
[134 - 135] so I'm doing it for you.
[135 - 137] But otherwise please just go out
[137 - 140] and buy the masoor dal that's done for you.
[140 - 143] Split, cleaned, beautiful, ready to go,
[143 - 144] for a nice fast meal.
[146 - 147] The next one, this is a clarification,
[147 - 148] and a lot of you called this out,
[148 - 150] and it's a really good point.
[150 - 153] I wasn't super clear on essential amino acids.
[153 - 156] So, there are in fact amino acids that our body needs
[156 - 159] that we can't produce ourselves, so we need to eat them.
[159 - 161] So, that's the distinction there.
[161 - 163] There are amino acids that we produce that we also need,
[163 - 164] but we're don't have to worry about it,
[164 - 165] because we're making those.
[165 - 168] So, thank you for keeping me honest on that.
[169 - 171] Next up, this was my favorite part.
[171 - 175] There were so many awesome little love letters to dal
[175 - 177] and recommendations on things that I should do
[177 - 179] the next time I make dal tadka.
[179 - 180] And so I really appreciate those.
[180 - 183] It's one of the best ways to learn about food
[183 - 186] is just word of mouth and people telling you to do things.
[186 - 188] And so a couple of awesome ones were
[188 - 192] try using a combination of say moong dal
[192 - 195] or a toor dal instead of the masoor dal,
[195 - 196] which sounds awesome.
[196 - 199] I'm using arhar dal, which is one of my favorites as well,
[199 - 200] love how chewy it is.
[200 - 203] I love making dal with that as well.
[203 - 206] And then also some good suggestions with the tadka,
[206 - 208] a couple of people of saying to add asafetida to it,
[208 - 210] which has so much flavor,
[210 - 212] and I think is commonly used
[212 - 214] when you're not using onion and garlic,
[214 - 215] 'cause it provides some of that
[215 - 216] and some of that savoriness,
[216 - 219] but I love it and I will definitely be adding it to
[219 - 221] tadkas cause moving forward.
[221 - 223] So, thank you for the recs, and keep them coming.
[223 - 225] That's a wonderful, wonderful way to cook.
[225 - 227] And I love that there are so many dal fans
[227 - 229] out there watching.
[229 - 232] And finally, I want you to get into, you know,
[232 - 235] a lot of times people will announce in the comments on mine,
[235 - 237] like, I'm an engineer, or I'm a chemist,
[237 - 239] and people are just generally the scientists,
[239 - 242] but I think we also have a lawyer in our midst,
[242 - 245] because someone did a really nice job with the,
[246 - 249] if you watched to the end of the video,
[249 - 252] there was the Pulse, Palz, Beans and Brinethem LLC.
[253 - 254] It wasn't really an LLC.
[254 - 256] It was a law firm, right?
[257 - 258] And they had a nice asterisks
[258 - 260] that they added to that as well
[260 - 263] to say the quality of services is not stated to be superior
[263 - 265] to the services provided by other licensed
[265 - 267] legume legal offices.
[267 - 270] And I think without that fine print, that was a very,
[270 - 271] I could've gotten in trouble for that ad.
[271 - 273] So, I really appreciate that.
[273 - 276] That came from Camus about a week ago.
[276 - 278] And it's now been added to
[278 - 282] all of our official letterhead, business cards,
[282 - 285] and will be in perpetuity.
[285 - 286] So, thank you for that.
[286 - 287] Thanks for all the legal advice.
[287 - 288] Thanks for the dal advice.
[288 - 291] Thanks for the amino acid advice.
[291 - 292] I hope you guys will keep watching.
[292 - 295] Our next episode is dropping very soon.
[295 - 296] I'm really excited about it,
[296 - 298] but we've got a whole season this year lined up,
[298 - 303] and really, always appreciate everything you guys do for me. Thanks, bye.