Re: Masoor Dal / red split lentils & Curry Powder

[Guest guest]

Thank you! I have wondered about lentils for quite some time. I have tons of

Indian spices but it is almost impossible to isolate which " one " causes a

reaction since I'm still going through the process of completely eliminating

gluten.

I have eaten red lentils, only green. My curries are Madras too; yikes. thanks

for the post!

Amira

>

> This is a heads up. Masoor dal or split red lentils sometimes called by other

names are often if not always contaminated with grain seeds. It doesn't matter

if you buy it at an Indian grocery, in bulk, or at Safeway in bags. I have tried

spreading it out on a jelly roll pan and hand picking out the grains (I'm not

sure whether these grains are wheat, barley, or some other grain.)but I have

gotten sick from various recipes where this dal is used even though I have also

rinsed the dal after picking out the grain seeds. When you rinse it, it clumps

together in a sticky mass. I would advise not to eat any food in Indian

restaurants that use masoor dal and I will no longer use it at home.

>

> Does anyone know of a curry powder that is safe? I have gotten sick from

Madras curry powder repeatedly before I finally figured out that it was what was

giving me gluten. I grind my own curry powder but would like to also have some

purchased curry powder that is safe.

>

[Guest guest]

On Sun, 2 Aug 2009, wrote:

> This is a heads up. Masoor dal or split red lentils sometimes called by other

names are often if not always contaminated with grain seeds. It doesn't matter

if you buy it at an Indian grocery, in bulk, or at Safeway in bags. I have tried

spreading it out on a jelly roll pan and hand picking out the grains (I'm not

sure whether these grains are wheat, barley, or some other grain.)but I have

gotten sick from various recipes where this dal is used even though I have also

rinsed the dal after picking out the grain seeds. When you rinse it, it clumps

together in a sticky mass. I would advise not to eat any food in Indian

restaurants that use masoor dal and I will no longer use it at home.

>

> Does anyone know of a curry powder that is safe? I have gotten sick from

Madras curry powder repeatedly before I finally figured out that it was what was

giving me gluten. I grind my own curry powder but would like to also have some

purchased curry powder that is safe.

I use Penzey's spices, including their curry powder, with no problems.

http://www.penzeys.com/

--Ruth Anne

[Guest guest]

My suggestion is to get curry powder by McCormick or Schilling. I've spoken with

them and they guarantee that their single spices (vs. combination of spices) are

totally gluten free.

>

> > This is a heads up. Masoor dal or split red lentils sometimes called by

other names are often if not always contaminated with grain seeds. It doesn't

matter if you buy it at an Indian grocery, in bulk, or at Safeway in bags. I

have tried spreading it out on a jelly roll pan and hand picking out the grains

(I'm not sure whether these grains are wheat, barley, or some other grain.)but I

have gotten sick from various recipes where this dal is used even though I have

also rinsed the dal after picking out the grain seeds. When you rinse it, it

clumps together in a sticky mass. I would advise not to eat any food in Indian

restaurants that use masoor dal and I will no longer use it at home.

> >

> > Does anyone know of a curry powder that is safe? I have gotten sick from

Madras curry powder repeatedly before I finally figured out that it was what was

giving me gluten. I grind my own curry powder but would like to also have some

purchased curry powder that is safe.

>

>

> I use Penzey's spices, including their curry powder, with no problems.

> http://www.penzeys.com/

>

>

> --Ruth Anne

>

[Guest guest]

I get all my spices (including curry powder) from Spicely Organic

(http://www.spicely.com/). They are a certified GF company. I usually by the

spices at my local WFs.

>

> This is a heads up. Masoor dal or split red lentils sometimes called by other

names are often if not always contaminated with grain seeds. It doesn't matter

if you buy it at an Indian grocery, in bulk, or at Safeway in bags. I have tried

spreading it out on a jelly roll pan and hand picking out the grains (I'm not

sure whether these grains are wheat, barley, or some other grain.)but I have

gotten sick from various recipes where this dal is used even though I have also

rinsed the dal after picking out the grain seeds. When you rinse it, it clumps

together in a sticky mass. I would advise not to eat any food in Indian

restaurants that use masoor dal and I will no longer use it at home.

>

> Does anyone know of a curry powder that is safe? I have gotten sick from

Madras curry powder repeatedly before I finally figured out that it was what was

giving me gluten. I grind my own curry powder but would like to also have some

purchased curry powder that is safe.

>

[Guest guest]

Do you know why this is? Are red lentils frequently grown in proximity to (or

rotated along with) gluten-containing grains?

>

> This is a heads up. Masoor dal or split red lentils sometimes called by other

names are often if not always contaminated with grain seeds. It doesn't matter

if you buy it at an Indian grocery, in bulk, or at Safeway in bags. I have tried

spreading it out on a jelly roll pan and hand picking out the grains (I'm not

sure whether these grains are wheat, barley, or some other grain.)but I have

gotten sick from various recipes where this dal is used even though I have also

rinsed the dal after picking out the grain seeds. When you rinse it, it clumps

together in a sticky mass. I would advise not to eat any food in Indian

restaurants that use masoor dal and I will no longer use it at home.

>

> Does anyone know of a curry powder that is safe? I have gotten sick from

Madras curry powder repeatedly before I finally figured out that it was what was

giving me gluten. I grind my own curry powder but would like to also have some

purchased curry powder that is safe.

>

[Guest guest]

May I ask where you got this information about split red lentils? Are you just going by your reaction? Because I've eaten split red lentils often since my dx and have never had any reaction; nor have I read anywhere that someone with celiac should avoid them.

-

>

> This is a heads up. Masoor dal or split red lentils sometimes called by other names are often if not always contaminated with grain seeds. It doesn't matter if you buy it at an Indian grocery, in bulk, or at Safeway in bags. I have tried spreading it out on a jelly roll pan and hand picking out the grains (I'm not sure whether these grains are wheat, barley, or some other grain.)but I have gotten sick from various recipes where this dal is used even though I have also rinsed the dal after picking out the grain seeds. When you rinse it, it clumps together in a sticky mass. I would advise not to eat any food in Indian restaurants that use masoor dal and I will no longer use it at home.

>

> Does anyone know of a curry powder that is safe? I have gotten sick from Madras curry powder repeatedly before I finally figured out that it was what was giving me gluten. I grind my own curry powder but would like to also have some purchased curry powder that is safe.

>

[Guest guest]

>

> May I ask where you got this information about split red lentils? Are you just

going by your reaction?

I am going by my reaction and the fact that I have found grain seeds mixed with

every uncooked batch of masoor dal I have examined whether it was prepackaged or

bulk. I find the grains when I spread the dal out so I can see all the

individual seeds. I don't know why the grains are mixed in but it must have to

do with the size of the dal seeds being close to the size of the grain seeds and

the machinery can't tell the difference. As I said, I don't know what kind of

grain the seeds are but they are definitely grain seeds. There is almost always

a lot of chaf mixed in with the masoor dal too.

Thank you to those of you suggesting spice companies. But, the McCormick and

Schillings may not be safe since curry is not a single spice but a mixture of

spices and they don't guarantee their mixed spices. The same is true of garam

masala. It too is a mixture.

[Guest guest]

I eat split red lentils regularly -- usually the brand is Calleris - and there has never been anything other than lentils in the package, other than the occasional small stone; usually the package even tells you to sort through the lentils and wash them before eating to remove the stones. Split red lentils are fairly large, so I think it would be obvious to me if there were something else mixed in. Obviously you should avoid eating the lentils if you have a reaction to them - though it may simply be the broth or sauce you are cooking them in; but I really don't think they need to be avoided for others with celiac.

-----Original Message-----

From: <suekbee@...>

Sent: Tue, Aug 4, 2009 11:16 am

Subject: [ ] Re: Masoor Dal / red split lentils & Curry Powder

>

> May I ask where you got this information about split red lentils? Are you just going by your reaction?

I am going by my reaction and the fact that I have found grain seeds mixed with every uncooked batch of masoor dal I have examined whether it was prepackaged or bulk. I find the grains when I spread the dal out so I can see all the individual seeds. I don't know why the grains are mixed in but it must have to do with the size of the dal seeds being close to the size of the grain seeds and the machinery can't tell the difference. As I said, I don't know what kind of grain the seeds are but they are definitely grain seeds. There is almost always a lot of chaf mixed in with the masoor dal too.

Thank you to those of you suggesting spice companies. But, the McCormick and Schillings may not be safe since curry is not a single spice but a mixture of spices and they don't guarantee their mixed spices. The same is true of garam masala. It too is a mixture.

[Guest guest]

i've bought red lentils at several different

stores, in bulk and packaged, and am a full

celiac, and have never had a problem with them.

deborah madison has a great soup with them in her

book " vegetable soups. "

--

+++++++++++++++++++++++++++++++++++++++

just posted: a review of

italian festa: gluten free vegetarian lasagna with

phoneybolognese & homemade garlic bread

http://www.wheatlessandmeatless.com/

+++++++++++++++++++++++++++++++++++++++

[Guest guest]

I buy an Indian brand of split red lentils, and they are my favorite. I always

rinse them very well and dry before using and I have not personally found any

grains mixed in with the lentils. I also do not react to the lentils. I have to

say that I also don't think there is an issue for Celiacs at least with some

brands.

And, I've never had any issues of any kind with curry powder from McCormick.

Penzeys is a great source of gluten free spices and blends, and they do have a

very nice garam masala.

-brenda

>

> I eat split red lentils regularly -- usually the brand is Calleris - and there

has never been anything other than lentils in the package, other than the

occasional small stone; usually the package even tells you to sort through the

lentils and wash them before eating to remove the stones. Split red lentils are

fairly large, so I think it would be obvious to me if there were something else

mixed in. Obviously you should avoid eating the lentils if you have a reaction

to them - though it may simply be the broth or sauce you are cooking them in;

but I really don't think they need to be avoided for others with celiac.?

>

[Guest guest]

I cook a lot of Indian food and am tempted  to throw out all my spices and buy from Penzeys I actually lived 5 minutes from the main store in WI just a year and half ago! Small world. I still am in the processing of eliminating all GF foods, etc. and I wonder if all my current spices have gluten in them.  Garam masala is my favorite blend.

If anyone knows where to get GF Indian and Thai Blends from (other than Whole Foods) please let me know.Thank you!!!AmiraOn Tue, Aug 4, 2009 at 11:16 AM, <suekbee@...> wrote:

 

>

> May I ask where you got this information about split red lentils? Are you just going by your reaction?

I am going by my reaction and the fact that I have found grain seeds mixed with every uncooked batch of masoor dal I have examined whether it was prepackaged or bulk. I find the grains when I spread the dal out so I can see all the individual seeds. I don't know why the grains are mixed in but it must have to do with the size of the dal seeds being close to the size of the grain seeds and the machinery can't tell the difference. As I said, I don't know what kind of grain the seeds are but they are definitely grain seeds. There is almost always a lot of chaf mixed in with the masoor dal too.

Thank you to those of you suggesting spice companies. But, the McCormick and Schillings may not be safe since curry is not a single spice but a mixture of spices and they don't guarantee their mixed spices. The same is true of garam masala. It too is a mixture.

-- ~Amira