dirt(y) sunset red masoor dal is a split Australian baby lentil without its “jumper on” i.e. the skin. Masoor is the most common dal in India, and this is our home grown version; cultivated by Peter Blair and his crew of farmers in Victoria.
It’s red because it’s fast like a racing car, vroom vroom! And it’s easy…like a Sunday morning!
To cook, add dal to 3 times their volume of cold water (e.g. 1 cup of lentils to 3 cups of water), bring to a simmer and it will be ready in 12 minutes. There is no need to pre-soak, no need to strain – it will be nestled in a puddle of golden syrupy water; the grains will burst, be soft, earthy and sweet.
Great for classic Indian cooking, winter soups and braises, or light summer salads.
Available in 500g retail packs and 5kg food service packs.