Are certain lentils better/worse to substitute in recipes than others?
I use Raghavan Iyer's 660 Curries all the time and love the variety of ingredients he uses. But sometimes I need to be more practical and use substitutions rather than getting too many items that will end up going bad before I use them all.
I recently ended up with several pounds each of green and French lentils. I used the green lentils in a recipe that called for split green lentils and it tasted great to me. I'd like to try to use up both types of lentils and am wondering if there are any substitutions that are particularly good or not good.
I like to choose a recipe by what spices sound good to me rather than which legume. The book has lots of recipes for split green and yellow lentils. It also has several for cowpeas, chickpeas, black lentils, red lentils, pigeon peas, black-eyed peas, mung beans... Many of these I've tried using the called-for legume and loved so I'd like to make some of them and use up my excess of lentils. Any suggestions for which I should or shouldn't substitute with green or French lentils?