Suvarna Masoor Dal is split red lentil, one of the quickest-cooking pulses in the Indian kitchen. Masoor dal has a pretty salmon-orange colour when dry and turns golden and creamy once cooked, giving everyday dals a soft, comforting texture. It is a staple in homes across the country and a favourite for weekday meals when time is short and the family still wants a warm, filling bowl of dal.Masoor dal is wonderfully versatile. Cook it into a simple tadka dal with cumin, garlic and chilli, blend it into soups, or use it in khichdi, dal parathas and lentil curries. It also works well in rich dhabas-style dal fry, where a spoonful of ghee and a sprinkle of coriander bring out its gentle, earthy sweetness. Served with rice or rotis, it makes a balanced, satisfying plate. Its short cooking time also means less planning and less fuel, which is a real advantage on busy days.Rinse the dal two or three times until the water is clear. Unlike many pulses, it does not need long soaking and usually cooks in about fifteen to twenty minutes on the stove or in a few whistles in a pressure cooker. Use roughly three parts water to one part dal, add turmeric and salt, and mash lightly before adding your tempering of oil or ghee, spices and aromatics. It also combines well with moong or toor dal for a blended dal with more body.Store the dal in a clean, airtight container in a cool, dry place, away from moisture and direct sunlight. Please check the label on the pack for the net quantity, packing date and best-before information. Add Suvarna Masoor Dal to your cart for a quick-cooking, dependable pulse that keeps everyday meals simple and nourishing.
Split red lentil masoor dal
Cooks quickly without long soaking
Turns soft and creamy
For tadka dal, soups and khichdi
Everyday pulse for weeknight meals
Naturally a source of plant protein