Description

• 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:

Ingredients:

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

Steps:

• 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.

Nutritional Info:

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

Allergy Info:

Processed and packaged in a facility that deals in gluten products, Soy, Peanuts, Tree Nuts and Sesame.