I know of two kinds of beans that one ferments in cooking:
(1) soy beans, to make black bean sauce in Chinese cooking,
and probably other things (maybe soy sauce or tofu).
(2) mung beans, to make dhosas in Indian cooking.

Which beans can one ferment, in general, and how does one do it?
--
Ignorantly,
Allan Adler >
* Disclaimer: I am a guest and *not* a member of the MIT CSAIL. My actions and
* comments do not reflect in any way on MIT. Also, I am nowhere near Boston.

Frogleg > writes:

> Don't know about Chinese fermented soybeans, but dosa are made with a
> rice/pulse batter that is allowed to ferment much like sourdough or
> injera. That is, the bean/grain itself isn't fermented and used as an
> ingredient, but a batter or dough is left for a period of time to
> percolate with natural yeasts.

I've made dhosas in the past. I just wasn't sure if one could treat other
beans the same way. Since posting my questions, I soaked some lima beans
for a day, drained them, ground them up with some rice and put them aside
to ferment. Hopefully, I'll know in a couple of days whether this works
with lima beans.
--
Ignorantly,
Allan Adler >
* Disclaimer: I am a guest and *not* a member of the MIT CSAIL. My actions and
* comments do not reflect in any way on MIT. Also, I am nowhere near Boston.

I've suffered no ill effects from the dhosas I made with fermented lima
beans and was pretty happy about eating them. So, now I'll experiment
with other fermented beans.
--
Ignorantly,
Allan Adler >
* Disclaimer: I am a guest and *not* a member of the MIT CSAIL. My actions and
* comments do not reflect in any way on MIT. Also, I am nowhere near Boston.

On 29 Oct 2004 00:18:07 -0400, Allan Adler > wrote:

> I've suffered no ill effects from the dhosas I made with fermented lima
> beans and was pretty happy about eating them. So, now I'll experiment
> with other fermented beans.

I don't drop in here too often or I would have responded to your question
sooner. There's no Indian grocery near me, so I've made dosas with any
light-colored legume I had on hand; yellow split peas, peeled favas, Peruanos,
Navys, Cannellinis, etc., even black eyes.

They all ferment quite well.

On 29 Oct 2004 00:18:07 -0400, Allan Adler > wrote:

> I've suffered no ill effects from the dhosas I made with fermented lima
> beans and was pretty happy about eating them. So, now I'll experiment
> with other fermented beans.

I don't drop in here too often or I would have responded to your question
sooner. There's no Indian grocery near me, so I've made dosas with any
light-colored legume I had on hand; yellow split peas, peeled favas, Peruanos,
Navys, Cannellinis, etc., even black eyes.

They all ferment quite well.

On 29 Oct 2004 00:18:07 -0400, Allan Adler > wrote:

> I've suffered no ill effects from the dhosas I made with fermented lima
> beans and was pretty happy about eating them. So, now I'll experiment
> with other fermented beans.

I don't drop in here too often or I would have responded to your question
sooner. There's no Indian grocery near me, so I've made dosas with any
light-colored legume I had on hand; yellow split peas, peeled favas, Peruanos,
Navys, Cannellinis, etc., even black eyes.

They all ferment quite well.