Indeed they are. I mainly use them for daal. I also use them to thicken a sauce if making a curry.

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Yes they are. And being split cook quickly and will thicken a soup nicely

Thanks for the recipe. I have everything apart from the farro. I 'm assuming freekeh would work instead?

Sure, freekeh would work. Or barley. Or leave the farro/freekeh/barley out

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold