Masoor Dal (Split Red Lentils)
水に浸さず10分で崩れる！忙しいお母さんの味方、オレンジ色の魔法の豆
Description
Small orange peeled lentils. Unlike other beans, needs no prior soaking; crumbles soft and gooey instantly, granting natural thickness and sweetness to curries.
Classification: For Families,Lentils,Thickening,Diet
Shops selling Masoor Dal (Split Red Lentils)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Red lentils(Split)
Instructions
- Wash Masoor Dal briefly with water (no prior soaking), put in a pot with water, turmeric, salt, heat.
- Boiling just 10-
- mins crumbles bean shapes into a vibrant yellow gooey potage (Dal).
- Make 'Tadka (tempering oil)' heating cumin, garlic, red chilies in oil in another pan; pour vigorously into the boiled bean pot to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Moong Dal (split mung beans) (can substitute as crumbling tendency and flavor are similar)
Pairing
White rice, Chapati, Daily meals
Trivia
[Hardcore] 'The easiest Indian bean to handle'. Vibrant orange when dry, turns yellow when cooked. Not just for standalone soups, often sneaked into other hard bean/meat curries as a 'natural thickener'—a curry artisan's secret weapon.
Eating tips & etiquette
[Unique Eating] Minimize spices, pour gentle bean soup flavored only with cumin/garlic savoriness splashingly over rice, slurping it daily like Ochazuke!
Allergen
Soy