Heera Brown Lentils/Masoor Brown-500gm
1,59 € incl. VAT
Whole Brown lentils, also known as Masoor Dal / Sabut Masoor or Kaali Masoor, are one of the best vegetable sources of iron and also contain high levels of protein. When split in half they are in red from the inside.
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Description
Whole Brown lentils, also known as Masoor Dal / Sabut Masoor or Kaali Masoor, are one of the best vegetable sources of iron and also contain high levels of protein. When split in half they are in red from the inside.
Brand
Heera
Additional information
| Weight | 0,5 kg |
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Quick Comparison
| Settings | Heera Brown Lentils/Masoor Brown-500gm remove | Heera Urad Dall Washed 500Gm remove | Heera Toor Dall Plain-2Kg remove | Heera Ajwain Seeds - 100gm remove | Heera Lapsi/Daliya Coarse 500gm remove | Heera Pineapple Flavouring Essence - 28ml remove | ||||||||||||
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| SKU | 3HE003 | 3HE031 | 3HE032 | 4HE069 | 3HE052 | 10HE009 | ||||||||||||
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| Price | 1,59 € incl. VAT | 2,49 € incl. VAT | 8,49 € incl. VAT | 1,19 € incl. VAT | 1,89 € incl. VAT | 1,49 € incl. VAT | ||||||||||||
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Out of stock |
Out of stock |
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In Stock | ||||||||||||
| Availability | In Stock | In Stock | Out of stock | Out of stock | Out of stock | In Stock | ||||||||||||
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| Description | Whole Brown lentils, also known as Masoor Dal / Sabut Masoor or Kaali Masoor, are one of the best vegetable sources of iron and also contain high levels of protein. When split in half they are in red from the inside. | Urid Dal is the split Urid bean with a creamy white interior and the natural black husk intact. It cooks faster than the whole Urid dal. Once softened, it thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | Toor Dal is a staple of Indian cuisine. The lentils fit perfectly in every dish and are rich in protein and folic acid.This is what makes our Heera Toor Dal Plain special: ? delicious mild and nutty taste ? selected and natural ingredients free of artificial additives ? vegetarian and vegan products that are suitable for preparing authentic dishesTypical dishes with Heera Toor Dal Plain: Are often used in stews or in combination with meat dishes. Typical dishes with Toor Dal are the southern Indian Sambar or the northern Indian Tadka Dal. | The king ajwain is an excellent spice for snacks made from chickpea dough such as Pakora. It has a slightly bitter taste and the aroma is reminiscent of thyme. It is also said to be able to promote digestion. | Daliya or broken wheat is a very nutritious grain as it is prepared by breaking unrefined whole wheat into smaller coarse grains. So it is rich in fibre and a healthier choice as it retains all the minerals, vitamins and natural goodness of whole wheat.This crushed wheat can be used to prepare salty dishes like upma with vegetables, or sweet kheer with jaggery.Tips 1. Toast the daliya on a hot pan for a few minutes. This helps cook it faster and changes the colour to a beautiful darker brown. 2. When preparing kheer, the daliya can first be cooked with a little water in the cooker. Cooking it in milk will take a very long time. Add the milk once the daliya has softened and cook on low heat for 15-20 minutes. Then stir in the sugar or jaggery. | Heera Pineapple Flavouring Essence | ||||||||||||
| Content | Whole Brown lentils, also known as Masoor Dal / Sabut Masoor or Kaali Masoor, are one of the best vegetable sources of iron and also contain high levels of protein. When split in half they are in red from the inside. | Urid Dal is the split Urid bean with a creamy white interior and the natural black husk intact. It cooks faster than the whole Urid dal. Once softened, it thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | Toor Dal is a staple of Indian cuisine. The lentils fit perfectly in every dish and are rich in protein and folic acid.This is what makes our Heera Toor Dal Plain special: ? delicious mild and nutty taste ? selected and natural ingredients free of artificial additives ? vegetarian and vegan products that are suitable for preparing authentic dishesTypical dishes with Heera Toor Dal Plain: Are often used in stews or in combination with meat dishes. Typical dishes with Toor Dal are the southern Indian Sambar or the northern Indian Tadka Dal. | The king ajwain is an excellent spice for snacks made from chickpea dough such as Pakora. It has a slightly bitter taste and the aroma is reminiscent of thyme. It is also said to be able to promote digestion. | Daliya or broken wheat is a very nutritious grain as it is prepared by breaking unrefined whole wheat into smaller coarse grains. So it is rich in fibre and a healthier choice as it retains all the minerals, vitamins and natural goodness of whole wheat.This crushed wheat can be used to prepare salty dishes like upma with vegetables, or sweet kheer with jaggery.Tips 1. Toast the daliya on a hot pan for a few minutes. This helps cook it faster and changes the colour to a beautiful darker brown. 2. When preparing kheer, the daliya can first be cooked with a little water in the cooker. Cooking it in milk will take a very long time. Add the milk once the daliya has softened and cook on low heat for 15-20 minutes. Then stir in the sugar or jaggery. | Heera Pineapple Flavouring Essence | ||||||||||||
| Weight | 0.5 | 0.5 | 2 | 0.1 | 0.5 | 0.028 | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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