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after rain is the creepy part though maybe the house just likes drama

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that would freak me out honestly

I’d still take the photos over the owner’s word.

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yep just dry it well and dont stack it wet

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my aunt used to say if it smells like lemon it must be clean which is… cheerful thinking. our kitchen had a permanently suspicious cutting board and somehow survived

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i mean, the lemon part is mostly for the smell. not the germs really, which is…

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if it’s already soft before freezing, the bag is just documenting the problem
harsh but fair

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exactly. the freezer is a pause button, not a magician’s hat

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i would not call it a freezer problem alone. the pot is usually where the paste…

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yeah, chana dal has more backbone. moong too if you dont bully it too hard

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split lentils usually go soft faster than whole ones.
whole moong or chana dal keep their shape a little better

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mine once came back looking like wallpaper paste, so the title feels earned. i made it with too much water and acted surprised

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try freezing a thicker dal with less water than you want at serving time.
then loosen it after reheating, it usually holds together better

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do you salt yours before freezing or after reheating
I keep wondering if that changes the texture at all or if i am just bargaining with soup

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i disagree a little, honestly the real issue is overcooking before freezing and lentils that were already leaning mushy.
They do better if you stop them…

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some lentils just come back from the freezer with the dignity removed. sad little porridge ambassadors

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