Cooking dahl from scratch

[GrannyHaddock]

In several cookery books I've read of the need to check packets of lentils, etc , for small stones and other debris before cooking, because they have been dried on the ground. Is this still true, or is it outdated advice? I have looked through raw lentils and never seen anything that shouldn't be there.

I rinse them but I’ve never found any stones or anything like that

I pour a thin layer onto a white plate, have a good look & then into a sieve for washing. I have found stones in the past, so continue to do this.

Thanks, I'll keep checking!

I never rinse lentils. I just put it straight into the pressure cooker.

I never do and have never found stones in my dhal

I don't check or rinse, I've never found stones.

I'm wondering if production standards are higher now, since those recipes were written. All the same, I don't want to break anyone's teeth.
It's a bit like not needing to salt aubergines before cooking anymore; the growers have improved them and bred out the bitterness.

ive had more troubl with the carrots.i find stone in them!

Re aubergines, I always thought that pee-salting them stopped them absorbing huge amounts of oil during cooking.

Oops - PRE- salting

More like little bits of grit.

I bit down on a stone in a lentil dish in a vegetarian restaurant once.

I’ll never forget that sound - luckily, my tooth was undamaged but it could easily have cracked it.

I always thought that salting aubergines drew out the "bitter juices". Bit of faff since they needed rinsing and drying. I never do it now.

Always rinse your lentils thoroughly, and soak them too. Always always always!

Thanks, everyone; for safety I'll keep checking and continue rinsing, and wonder if the cloudy water is just caused by the lentils, or is there some road-dust mixed in with it?