100% Organic Masoor Dal Whole, Non GMO, No Chemicals, No Pesticides, USDA Certified
$2.99 – $3.99
Masoor Whole Dal contains high levels of proteins, including the essential amino acids, dietary fibre, Folate, vitamin B1, and minerals, all with virtually no fat.
• 100% ORGANIC
• NO GMO, NO CHEMICALS, NO PESTICIDE
• INDIA ORGANIC, USDA CERTIFIED
• Whole Masoor Dal is one of the easiest dals to cook, on account of its small size
• Masoor Whole Dal contains high levels of proteins, including the essential amino acids
• Masoor Whole also contains dietary fibre, Folate, vitamin B1, and minerals, all with virtually no fat.
• They are a good source of potassium and iron
How to Use:
1 Cup Masoor Whole
1 Medium Sized Onion
2 Large Tomatoes
3-4 Garlic Cloves
~1 Inch Piece of Ginger
1-2 Green Chillies
1 Teaspoon Cumin Seeds (Jeera)
1/8 Teaspoon of Asafoetida (Heeng)
1.5 Teaspoon Coriander Powder (Dhania Powder)
1/2 Teaspoon Garam Masala
1/2 Teaspoon Turmeric Powder (Haldi)
1 Teaspoon Red Chilli Powder
1 Teaspoon Salt, or to taste
1/4 Cup Coriander Leaves
3 Cups of Water for pressure cooking the dal
1 Tablespoon Oil or Ghee
• Wash and rinse whole masoor dal under cold running water till water becomes clear. Put cleaned whole masoor dal into the pressure cooker.
• Add 2-3 cups of water in it along with 1 teaspoon of Haldi (Turmeric Powder) and 1 teaspoon of Salt and mix well. Pressure cook it for 10-12 minutes till you hear 3-4 whistles from the cooker. Wait for pressure cooker to cool down and open it when no steam is left. Dal should be soft, but not mushy.
• Heat 1 tablespoon of oil in a pan on medium heat. Add 1 teaspoon of cumin seeds and let them splutter. Also put a pinch of Heeng (1/8 teaspoon of Asafoetida) in the pan.
• Then add one medium sized chopped onion. Roast the onions for a couple of minutes.
• Add ginger, garlic paste and green chilli to the mixture. Cook till mixture becomes golden brown in color which indicates that onions have been thoroughly cooked.
• Add 2 pureed or chopped tomatoes to the mixture. Fry it till the tomatoes are cooked and the gravy starts to get a good color.
• Add 1 teaspoon of red chilli powder, 1.5 teaspoon of coriander powder, 1/2 teaspoon of Garam Masala and 1/8 teaspoon of Heeng (Asafoetida). Salt and Turmeric Powder (Haldi) was already added to the Dal, so no need to add it again.
• Slowly cook this till you see oil releasing from this masala mixture. Tomatoes and onions should have turned soft by now.
• Add cooked sabut masoor dal to this masala and mix it well. Simmer the dal for few minutes on low/medium flame. If dal is too thick, you can add water as required to get the right consistency. Also add salt to taste.
• Garnish Sabut Masoor dal with Kasuri Methi or chopped coriander leaves. Dal is ready to be served with some Basmati rice or Jeera rice and rotis.
Nutrition Facts* Approx. (Per 100 g)
Energy 353 Kcal
Total Fat 1.0 g
Carbohydrates 60.0 g
Dietary Fiber 31.0 g
Sugars 2.0 g
Protein 26.0 g
Processed and packaged in a facility that deals in gluten products, Soy, Peanuts, Tree Nuts and Sesame.
2 lbs, 4 Lbs
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