I was sooo happy to see channa dal returning to my local store.
Chickpea tempeh is my favourite, especially with the added crunch of sunflower seeds.
Channa dal is basically chickpea splits, like other split peas they have no skin so make tempeh making a lot easier and save all the time spent rubbing off skins.
The process varies slightly
Soak as usual, then boil until just becoming soft, should be al dente!
Watch and check often, they can cook in as little as 15 minutes.
Spread on a cloth to steam dry.
Place in a bowl and add sunflower seeds (1/2 cup per block) and innoculate and ferment as usual
1. Soaked 2. Cooked and drained 3. Innoculated
4 Into dish 5 Ready to refrigerate 6 Cooled and cut, ready to cook
I have spent the last week experimenting with the red oncom starter, with some interesting results! I took careful notes and used an extra thermometer to check the air temperature inside the fermenter.