New Pure Dried Red Masoor Dal (Indian Red Lentils) Split 1kg Packs

New

Dal Curry Should Probably Be One Of Sri Lanka‘S Favorite Dishes, Served At Just About Every Meal, Breakfast, Lunch And Dinner. 

Ex;

• Dal Curry
• Dal Wade Etc..

Parippu Means Lentils In Sinhalese And Tamil, And It Is Pronounced “Pah-Rip-Poo”.

 

Despite The Cuisine Of Sri Lanka‘S Strong Links With That Of South Indian Cuisine, It Distinguishes Itself By The Delicacy And Lightness Of Its Flavors, As Well As An Intense But Balanced Use Of Coconut Milk.

 

The Culture Of Sri Lankan Food Is Well Represented By Its Wide Range Of Curries Where Each Flavor Is Well Balanced, The Ingredients Always Fresh And The Spices Very Fragrant. 

And Today’s Lentils Are Divinely Scented With Coconut Milk And Deliciously Spiced Up.

 

An Old Sanskrit Aphorism Says: “There Are As Many Dhal Recipes As There Are Stars In The Sky”.

 

WHAT IS DHAL?

For Sri Lankans And Most Other South Asians, Dhal Means Lentils.

 

The Word Dhal Also Known As Daal, Dahl Or Dal, Is Derived From The Sanskrit Word “Dal” Which Means “To Crack”, “To Split” Or “To Open”.

It Encompasses A Great Deal Varieties Of Split Peas, Lentils, Beans And Other Legumes.

 

Indeed, Legumes Are Often Shelled To Be Transformed Into Flour, Cake Or Puree. 

Incidentally, In Bangladesh, The Same Word Is Used To Define A Soup, Or A Thick And Spicy Stew, Prepared From Dhal.

 

Paripu Or Dhal Curry Is A Staple Sri Lankan Dish And It Is Most Often Prepared With Masoor Dhal, Otherwise Known As Red Lentils, Which Are Bright Orange In Color And Turn Dark Yellow When Cooked.

 

Dal Curry

 

WHAT IS THE ORIGIN OF LENTILS (MASOOR DHAL)?

 

They Can Be Found Under Different Names And Spellings Such As Masal Dal, Masal Daal, Masur Dal, Masur Dhal, Masoor Dhal, Or Masura Dal. In Mysore, India, They Are Also Known As Mysore Paruppu.

 

Consumed Since Prehistory, You Can Find Its First Traces In China, India And Asia Minor. Experts Even Assume That They Were Already The Main Source Of Power For The Builders Of The Pyramids In Egypt. They Were Introduced In Europe By The Romans.

 

Masoor Dhal Have An Undeniable Advantage Compared To Their Green, Yellow And Brown Cousins: They Cook More Quickly. About Fifteen Minutes Vs. Almost An Hour With Brown Lentils And About 40 Minutes For Yellow And Green.

 

Masoor Dhal, Like Most Lentils, Is An Incredible Source Of Protein, Containing More Than 25%, And Therefore Making It A Fantastic Option For Vegetarians Or People On A Diet.

 

Similar To Other Legumes, They Are Also High In Fiber And Low In Fat And Offer Many Health Benefits, Including Blood Sugar Control, Hypertension Control, Cholesterol Reduction, And The Prevention Of Anemia.

 

Like All Lentils, And Unlike Many Other Legumes, Masoor Dhal Does Not Require Soaking Before Cooking.

 

Lentil Is One Of The First Vegetables To Have Been Cultivated By Men, Since Prehistory In Asia. Its Cultivation Might Even Go Back To Much Ancient Times Since It Was Known To Be A Staple In Ancient Egypt, And We Even Read In The Bible That Esau Gave His Birthright In Exchange For A Full Plate Of Lentils. Lentils Are Even Quoted Many Times In The Bible.

 

Lentils Are Available In Several Colors Forming A Real Rainbow: Red, Yellow, Brown, Green.

 

WHAT ARE THE DIFFERENT VARIETIES OF DHAL?

In India And Many Asian Countries, There Are More Than 50 Varieties Of Legumes. The Most Famous Dhal Are:

 

Toor Dal Or Tur Dal, A Small Split Yellow Lentil.

Chana Dal, Often Incorrectly Translated To “Chickpea”. It Is An Indian Variety Of “Small” Chickpeas. The Taste Is Different From Chickpea.

Kala Sanga, A Kind Of Brown-Skinned Chickpea.

Mung Dal Or Moong Dal, Very Popular, Green Or Yellow Mung Beans.

Urad Dal, White And Very Small, Split And Flattened

Rajma Dal, Red Bean (Kidney Shaped, Hence The Name Kidney Bean In English), Appreciated In Latin America And The Caribbean.

HOW TO MAKE PARIPPU CURRY

For The Preparation Of Our Parippu Curry, And In General, Every Time Masoor Dhal Are Cooked, Whatever The Recipe, The Lentils Change Color After Cooking. Their Red Color Turns To Yellow During Cooking.

 

To Keep Their Original Reddish Color, Some People Add Pieces Of Beetroot To The Cooking Water. And, On The Contrary, To Intensify The Orange Hues, You Will Need To Use A Few Pinches Of Turmeric.

 

They Also Tend To Melt. Taste Them Throughout The Cooking Until Reaching The Desired Texture. The Cooking Time Will Be Longer Or Shorter Depending On The Recipe.

 

For Example, For A Purée Or Velvety Consistency, The Red Lentils Will Need To Cook Longer So That They Open Up Completely. On The Contrary, For A Salad, Just Like The Parippu Curry, It Will Be Better To Cook