Also known as Masoor Dal or Sabut Masoor Dal in Hindi, this brown lentil variety is orange on the inside and brown-skinned on the outside. You can serve it with grains such as rice or quinoa.
This brown lentil variety holds up well even when cooked for a long time, which means they don’t get mushy. Instead, they become creamy when cooked in dishes like stews and curry.
Use 100g of lentils per serving. Soak for 12h in cold water. Transfer to a pot with 3 times the volume of water. Bring to a boil, cover, and let it simmer for 45-60 minutes while stirring from time to time.
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Keep cool and dry.
Nutrition-facts (per 100g)