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SABUT MASOOR DAL
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SABUT MASOOR DAL

₹60.00 – ₹590.00

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Masoor Dal, also known as Split Red Lentil, is a staple ingredient in Indian and Bangladeshi cuisine. When processed through a grindstone, the dal’s outer shell breaks, revealing a tender, orange-red interior. This traditional method enhances the dal’s flavor and texture, making it cook faster and absorb spices more evenly. Grindstone-broken Masoor Dal is rich in protein, fiber, and essential minerals like iron, potassium, and phosphorus. Its mild, slightly sweet flavor makes it versatile for various recipes, from hearty soups and stews to flavorful curries and dosas. This dal’s nutritional profile and ease of cooking have made it a beloved ingredient for generations, providing sustenance and nourishment in many households.

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COOKING PROCESS :

Sabut Masoor Dal is a creamy spiced lentil dish that’s delicious to enjoy over rice. This popular Indian recipe features lovely red lentils cooked with onions, tomatoes, and lots of rich and savory spices. Follow the simple steps to make a healthy, tasty Masoor Dal recipe for a satisfying and healthy meal.

  • Rinse ½ cup of masoor dal (split and husked red lentils) under cool running water for a minute or so.
  • Drain the water.
  • Add the rinsed red lentils to a 3-litre stovetop pressure cooker along with 1 ½ to 1 ¾ cups of water.
  • Pressure cook the red lentils on a medium to medium-high heat for 5 to 6 whistles, or until they become soft and mushy.
  • Let the pressure drop naturally in the cooker, then only open the lid. Check the cooked red lentils.
  • The lentils have to be tender and softened completely. Mash lightly with a wooden spoon or a whisk lightly with a wired whisk. Set aside.
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