wimmera | victoria
Our sunset red masoor dal is a split Australian baby lentil which has been hulled (skin removed). 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 750g retail packs for the serious home-cook who likes to keep a well-stocked pantry
[ plus postage ]
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