TRS Red Split Lentils/Masoor Dal (2Kg)

Weight 0,5 kg
SKU: 3TR011-1

2,29  incl. VAT

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These tasty red lentils (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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SKU: 3TR011-1 Categories: , Tags: , , ,

Description

Nutritional Information per 100gm (unless otherwise stated):

Calories/Energy: 1331kJ/318kcal
Fat: 1.3g

of which saturates: 0g
Carbohydrates: 56.3g

of which sugars: 0g
Fiber: 5g
Protein: 23.8g
Salt: 0g
Ingredients:

100% red lentils

Additional information

Weight 0,5 kg

Brand

TRS

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SettingsTRS Red Split Lentils/Masoor Dal (2Kg) removeTRS Chili Crushed (Extra Hot) (100gm) removeTRS Urid/Urad Dal (500gm) removeTRS Red Split Lentils/Masoor Dal (500Gm) removeTRS Chick Peas (500gm) removeTRS Moong/Mung Dal (2kg) remove
NameTRS Red Split Lentils/Masoor Dal (2Kg) removeTRS Chili Crushed (Extra Hot) (100gm) removeTRS Urid/Urad Dal (500gm) removeTRS Red Split Lentils/Masoor Dal (500Gm) removeTRS Chick Peas (500gm) removeTRS Moong/Mung Dal (2kg) remove
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SKU3TR011-14TR0443TR0213TR0113TR0093TR043
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DescriptionThese tasty red lentils (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.These chilli flakes are made from fresh red chili peppers that have been sun dried and then coarsely ground. This is why they have gained in aroma and heat. A versatile spice, not only for the Asian, but also for the domestic kitchen. Chilli flakes also give stews and pasta dishes a special character.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.These tasty red lentils (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.Chickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack.
ContentNutritional Information per 100gm (unless otherwise stated): Calories/Energy: 1331kJ/318kcal Fat: 1.3g of which saturates: 0g Carbohydrates: 56.3g of which sugars: 0g Fiber: 5g Protein: 23.8g Salt: 0g Ingredients: 100% red lentilsAbout Product These are crushed red chillies from TRS. They are used in a lot of Indian dishes as seasoning to add spice, flavour and colour. The crushed chillies can be sprinkled over soups, pastas, pizzas and any dish to turn up the heat! Nutrient: NA Ingredients: crushed chilli Allergen: NA Storage: Store in a cool and dry place Weight: 100gUrid 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.Nutritional Information per 100gm (unless otherwise stated): Calories/Energy: 1331kJ/318kcal Fat: 1.3g of which saturates: 0g Carbohydrates: 56.3g of which sugars: 0g Fiber: 5g Protein: 23.8g Salt: 0g Ingredients: 100% red lentilsChickpeas are used in many Middle Eastern countries in dishes like falafel. Together with tomatoes, ginger, garlic, onions and Indian spices, they make the popular main course "Chole", which is usually served with rice, puri or bhatura. Chickpeas can also be added to chaats, salads and soups, or eaten as a snack.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.
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