TRS Red Lentils (Masoor Dal) 1kg

TRS Red Lentils (Masoor Dal) are split, skinned lentils with a bright salmon-orange colour that turns pale gold once cooked. They are the quickest dal in the cupboard — no soaking needed, and they break down to a soft purée in under half an hour.

Best for

• Everyday masoor dal with a garlic tempering
• Thick lentil soups and stews
• Khichdi, and thickening vegetable dishes

How to cook it

Rinse until the water runs clear. Simmer with about 3 parts water to 1 part dal for 20 to 25 minutes, skimming the foam that rises in the first few minutes, or pressure cook for 2 whistles. Stir towards the end so it does not catch on the base. Finish with ghee or oil tempered with cumin, garlic and dried chilli.

Pack and storage

1 kg. Store in a cool, dry place, sealed after opening.