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Brown Lentils-sabut masoor daal trs-trs-brown-lentils-masar-Sabut-Masoor-Dal-Braune-Linsen.

TRS Brown Lentils-sabut masoor daal

€1.59 – €5.79

Brown Lentils-sabut masoor daal nutritional value

- Calories: 230
- Fat: 0.8g
- Sodium: 4mg
- Carbohydrates: 40g
- Fiber: 15.6g
- Sugars: 3.6g
- Protein: 18g
according to the USDA.

SKU: N/A Category: Lentils & beans Tags: Lentils, Linsen, TRS

Brown Lentils-sabut masoor daal

Brown Lentils-sabut masoor daal is basically a stew made from cooked legumes that is cooked in an Indian sauce. It is an Main part of Indian main dishes and is prepared daily in many parts of the country with Indian breads like roti, naan, etc., an also with rice served. Brown Lentils-sabut masoor daal are full of protein and fiber. It has an homey taste, is easy to digest and very appetizing

Whole legumes in brown lentils are loaded with nutrients, some of which are vanished when they are split and skinned. The top cover filled up with fiber and vitamins, so whole legumes are a more valuable choice from a nutritional point of view.

Brown Lentils-sabut masoor daal is made from the whole form of masoor ki daal (or pink lentils). In its whole form, the lentils have a brown / black skin leading to this daal popularly being known as kaali daal (black gram lentils). Other names given to this daal recipe is sabut masoor ki daal or sabit masoor ki daal, with sabut / sabit meaning whole in Urdu / Hindi.

TRS Brown Lentils brown lentils , also called plate lentils , are very widespread in Germany. Because the shell cracks open easily when cooked, the consistency becomes soft and creamy when cooked. This makes Brown Lentils-sabut masoor daal ideal for hearty soups or stews such as classic lentil soup . You can also puree the 6-7 millimeter large lentils. Their color is light to medium brown. After a long time it turns yellow-brown, but this does not change its taste. The brown lentils can also be used for casseroles and as a spread. Since they are unpeeled, we recommend soaking them for about an hour and then boiling them for 45 minutes.

Brown Lentils-sabut masoor daal recipe

Start off with soaking the Brown Lentils-sabut masoor daal. Compared to other lentils like masoor daal (pink lentils) or moong daal (yellow lentils) this particular type of lentils takes time to cook. Soaking reduces the cooking time, and ensures that they cook soft.
After the lentils have soaked, put them in a pot with water and spices and cook them on low heat till are soft. Use a whisk or hand blender (just a few pulses) at the end of cooking to half mash the daal. The slow cooking process imparts a subtle smokiness to the lentils.
In the end do the tempering (also known as tarka / tadka or baghaar). Heat oil in a small wok / frying pan and add sliced onions and/or garlic. Heat till golden brown and then pour over the daal. Tempering is a technique used in Indian and Pakistani cooking where spices and vegetables are added to hot oil and fried releasing their flavour and aroma. The oil along with the fried aromatics are poured over the curry (or daal in this case).

Ingredients

½ cup khari masoor ki daal or black gram lentils also known as kaali daal or sabit masoor ki daal
½ teaspoon salt
½ teaspoon Red chili powder
¼ teaspoon turmeric
½ teaspoon coriander powder
½ teaspoon garlic paste
2 teaspoon lemon juice or adjust to taste
¼ cup mint leaves
2 tablespoons oil for tempering
3 garlic cloves sliced
½ medium onion sliced

Instructions

Pressure Cooker Instructions:

Wash Brown Lentils-sabut masoor daal and soak for 30 minutes.
Drain the soaked lentils and place in a pressure cooker with about 1 – 1 ½ cup water.
Add salt, red chili powder, turmeric, coriander powder and garlic paste.
Stir, and put on pressure cook for 30 minutes. If you didn’t have time to soak the daal, you can add unsoaked daal and pressure cook for 45 minutes.
Release pressure and open the lid. Switch to saute / sear mode and whisk well or mash with a wooden spoon so that some of the lentil grains soften and break.
At this stage you can add water or cook the daal on saute / sear mode depending on how thick or thin you want the lentils to be.
Heat oil for tempering (tarkin a small frying pan or wok.
Once the oil is hot, add sliced onion followed by the garlic 2 minutes later. Cook till golden brown. Make sure they don’t burn.
Add the mint leaves and lemon juice to the daal, and stir. Let the daal cook for a minute and then pour the onion and garlic tempering over the hot lentils.
Serve hot with rice or roti.

Stovetop instructions:

Wash Brown Lentils-sabut masoor daal and soak for 2 hours. Drain the soaked lentils, and place in a pot with water (about 3 cups water).
Add salt, red chili powder, turmeric, coriander powder and garlic paste. Bring to a boil, and turn heat to low.
Cook the lentils on low heat till soft, which will take about an hour.
Once the lentils are almost tender, whisk well or stir & mash with a wooden spoon for 2 -3 minutes so that some of the lentil grains soften & break making the daal rich and creamy. You can also pulse 1 – 2 times with a hand blender. If necessary, add water and then cook for a couple of minutes till the required gravy consistency is reached.
Add lemon juice and mint leaves, and give it a stir.
When the Brown Lentils-sabut masoor daal are almost ready heat oil for tempering (tarkin a small frying pan or wok.
Once the oil is hot, add sliced onion followed by the garlic 2 minutes later. Cook till golden brown. Make sure they don’t burn.
Pour the onion, garlic and the oil of the tempering (tarkover the hot lentils. Be careful as the oil will sizzle.
Serve hot with rice or roti.

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