TRS Masoor Whole / Brown Lintels (500gm)
1,69 € incl. VAT
These tasty whole Masoor Dal are high in fiber and protein.They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes.
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Description
These tasty whole Masoor Dal are high in fiber and protein.They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes.
Additional information
Weight | 0,5 kg |
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Brand
TRS
Quick Comparison
Settings | TRS Masoor Whole / Brown Lintels (500gm) remove | TRS Chilli Powder Extra Hot (100gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Cardamom Black (50gm) remove | TRS Moong/Mung Dal (2kg) remove | TRS Turmeric/Haldi Powder (400gm) remove | ||||||||||||
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Name | TRS Masoor Whole / Brown Lintels (500gm) remove | TRS Chilli Powder Extra Hot (100gm) remove | TRS Javetri/Javentry mace 50gm remove | TRS Cardamom Black (50gm) remove | TRS Moong/Mung Dal (2kg) remove | TRS Turmeric/Haldi Powder (400gm) remove | ||||||||||||
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SKU | 3TR012 | 4TR043 | 4TR053 | 4TR041 | 3TR043 | 4TR111 | ||||||||||||
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Price | 1,69 € incl. VAT | 1,39 € incl. VAT | 6,29 € incl. VAT | 2,49 € incl. VAT | 7,99 € incl. VAT | 2,99 € incl. VAT | ||||||||||||
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Availability | Out of stock | Out of stock | In Stock | In Stock | Out of stock | In Stock | ||||||||||||
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Description | These tasty whole Masoor Dal are high in fiber and protein.They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes. | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | Nutmeg shells are also called mace and are the reddish shells that surround the nutmeg. They have a slightly sweeter taste than nutmeg and are used in many different dishes in Indian cuisine, especially in meat dishes. | Black cardamom is used as a spice in a similar way to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes. | ||||||||||||||
Content | These tasty whole Masoor Dal are high in fiber and protein.They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes. | Whole chilies are first dried and then ground. Depending on the variety used and the associated extra spiciness | Nutmeg shells are also called mace and are the reddish shells that surround the nutmeg. They have a slightly sweeter taste than nutmeg and are used in many different dishes in Indian cuisine, especially in meat dishes. | Black cardamom is used as a spice in a similar way to the green cardamom, but the taste differs considerably. In contrast to green cardamom, black cardamom is rarely used in desserts. Its tart, earthy aroma, reminiscent of softwood and camphor, and its smoky taste are due to the traditional drying over an open fire. The spice is mostly used in hearty meat dishes. | Mung dal, also known as "Dhuli Moong" or "Payatham Paruppu", are yellow lentils that have been hulled and split. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dals. | Turmeric is native to Southeast India and belongs to the ginger family. Turmeric is an important component of the curry powder and is obtained from the root of the Haldi plant. Even adding a small amount gives the dishes colour and a spicy taste. | ||||||||||||
Weight | 0,5 kg | 0,1 kg | 0,05 kg | 0,05 kg | 4 kg | 0,4 kg | ||||||||||||
Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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