Daal Sabut Masoor 500g

Daal Sabut Masoor, or whole red lentils, is a nutrient-rich lentil variety commonly used in hearty and flavorful meals. This 500g pack offers premium-quality, whole lentils that retain their natural texture and earthy flavor when cooked. High in protein, fiber, and essential minerals, Sabut Masoor is perfect for making rich stews, soups, and curries. Its unique taste and dense texture make it a nutritious choice for vegetarian and vegan meals, ideal for maintaining a balanced diet.

Key Features:

• Net weight: 500g
• Whole, unprocessed lentils
• High in protein, fiber, and essential nutrients
• Rich flavor with a firm texture
• Fresh, premium quality
• Suitable for vegetarians and vegans

Daal Sabut Masoor Recipe (Whole Red Lentil Curry)

Ingredients:

• 1 cup Daal Sabut Masoor (whole red lentils), rinsed
• 4 cups water
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• Salt to taste
• 2 tablespoons oil or ghee
• Fresh coriander leaves for garnish
• Lemon wedges (optional)

Instructions:

1. Cook the Daal:
   • In a large pot, add the rinsed Daal Sabut Masoor and 4 cups of water. Bring it to a boil, then lower the heat and let it simmer for 25-30 minutes, or until the lentils are soft but still holding their shape.
   • If using a pressure cooker, cook the lentils for 3-4 whistles.
   • Drain and set aside if there is excess water.
2. Prepare the Tadka (Tempering):
   • Heat oil or ghee in a pan over medium heat.
   • Add cumin seeds and let them sizzle for a few seconds until fragrant.
   • Add the chopped onions and sauté until golden brown.
   • Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
3. Make the Curry Base:
   • Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes soften and the oil separates from the mixture.
   • Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir and cook the masala until well combined and aromatic.
4. Add the Lentils:
   • Add the cooked Sabut Masoor to the pan, mix well with the masala, and simmer for 10-15 minutes on low heat. Adjust the consistency with water if needed, and continue to cook until the flavors meld together.
5. Finish the Dish:
   • Stir in the garam masala and cook for another 2 minutes.
   • Garnish with fresh coriander leaves.
6. Serve:
   • Serve hot with steamed rice, roti, or naan. Add a squeeze of lemon juice for an extra zing.

Enjoy your flavorful and nutritious Daal Sabut Masoor curry!