Popular Essentials Masoor Dal - Split

• It is important to store dal in a cool, dry place away from direct sunlight and moisture. Exposure to heat and humidity can cause the dal to spoil quickly and lose its flavor.
• Transfer the dal into an airtight container to protect it from pests and moisture. Make sure the container is clean and dry before storing the dal to prevent contamination.
• Dal can easily absorb strong odours from other foods, so it is best to store it away from pungent ingredients like spices and onions. This will help preserve the natural flavour of the dal.
• Before using the dal, always check for any signs of spoilage such as discoloration, mould, or a rancid smell. If you notice any of these signs, it is best to discard the dal to avoid any health risks.
• While dal has a long shelf life, it is best to use it within the expiration date mentioned on the packaging. Using dal past its expiration date can affect its taste and nutritional value.

Per 100 g

• Calories 380
• Calories from Fat 50
• Total Fat 5 g
• Saturated Fat 0 g
• Trans Fat 0 g
• Cholesterol 0 mg
• Sodium 30 mg
• Total Carbohydrate 60 g
• Dietary Fiber 1 g
• Sugars 0 g
• Protein 23 g

• Sorting and Washing: Before cooking the dal, it is important to sort through it to remove any debris or stones. Rinse the dal under cold water until the water runs clear to remove any dirt or impurities.
• Soaking: While not necessary, soaking the dal for a few hours can help reduce cooking time and improve digestibility. Simply cover the dal with water and let it soak for 2-4 hours before cooking.
• Pressure Cooking: The most common method of cooking dal is through pressure cooking. Add the soaked dal to a pressure cooker along with water, salt, and any desired spices. Cook on high pressure for 10-15 minutes or until the dal is soft and cooked through.
• Stovetop Cooking: If you don't have a pressure cooker, you can also cook dal on the stovetop. Simply add the dal to a pot with water, salt, and spices and bring to a boil. Reduce heat and simmer for 30-40 minutes or until the dal is tender.
• Tempering: To enhance the flavour of the dal, consider tempering it with spices and aromatics. Heat ghee or oil in a pan and add cumin seeds, mustard seeds, curry leaves, and dried red chilies. Pour this tempering over the cooked dal and mix well before serving.
• Serving Suggestions: Masoor dal is incredibly versatile and can be served in a variety of ways. Enjoy it with rice, roti, or naan for a hearty meal. You can also add vegetables like spinach, tomatoes, or onions to the dal for added flavour and nutrition.
• Storage: To preserve the freshness of the dal, store it in an airtight container in a cool, dry place. Avoid exposure to sunlight or moisture, as this can cause the dal to spoil.

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