TRS Red Split Lentils/Masoor Dal Red 500 gm
1,99 € incl. VAT
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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Description
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.
Brand
TRS
Additional information
| Weight | 0,5 kg |
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Quick Comparison
| Settings | TRS Red Split Lentils/Masoor Dal Red 500 gm remove | TRS Yellow Split Peas 500gm remove | TRS Cardamom Black 50gm remove | Heera Urad Dall Washed 500Gm remove | TRS Urid/Urad Dal 1Kg remove | TRS Urid Beans/Urad Whole 500 gm remove | ||||||||||||
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| SKU | 3TR011 | 3TR026 | 4TR041 | 3HE031 | 3TR021-1 | 3TR023 | ||||||||||||
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| Price | 1,99 € incl. VAT | 1,99 € incl. VAT | 2,59 € incl. VAT | 2,49 € incl. VAT | 4,99 € incl. VAT | 2,39 € incl. VAT | ||||||||||||
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| Availability | Out of stock | In Stock | In Stock | In Stock | In Stock | In Stock | ||||||||||||
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| Description | 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. | Yellow split Gram, is produced by removing the outer layer of Kala Chana (black chickpeas) and then splitting the kernel. It is slightly larger in size than most other legumes, yellow in colour and has a delicious, mildly sweet and earthy flavour. It is eaten with roti or rice and sabji. | 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. | 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. | 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. | Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal 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. | ||||||||||||
| Content | 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. | Yellow split peas/ toor dal is yellow in colour and has a delicious, mildly sweet and earthy flavor. It is eaten with roti or rice and sabji. | 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. | 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. | 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. | Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal 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. | ||||||||||||
| Weight | 0.5 | 0.5 | 0.05 | 0.5 | 1 | 0.5 | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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