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Dal MasalaA classic blend for everyday dal preparationDal is a term used in the Indian Subcontinental for dried Split pulses. These pulses are among the most important staple foods in south Asian countries and form an important part of the cuisines of the Indian subcontinental. Masala Dal Comprises of variety of pulses cooked with onion & tomatoes and perked up with a range of carefully chosen spices. Enjoy the classic Indian dishes of dal with Suhana Dal Masala. Ingredients: Edible Common salt Chilli Coriander Black pepper Turmeric Garlic Mustard Onion Hydrolysed soya protein Curry leaves Dry ginger CASSIA BARK (TAJ) caraway Green Cardamom Clove Fenugreek leaves Refined Cottonseed Oil. How to make: - Pressure cook 125g dal with pinch of turmeric powder and 3 cups/600ml water till soft. Mash the dal with wired whisk or with a spoon & keep aside. - Heat 2 tbsp oil in a pan add ¼ tsp mustard seeds heat till it crackles. Add 75g chopped onion and saute for 3-4 minutes or till it is light pinkish brown. - Add 1 tbsp garlic paste 20g chopped tomato and fry for a minute. - Add ½ tbsp Suhana Dal Masala Salt to taste and saute for a minute. - Add cooked dal and simmer on low flame till done. You can also add water is required for desired dal consistency. Garnish with chopped coriander and serve hot with steamed rice. Suhana Tip: - You can also use Dal Masala in various ways for different versions of dals. You can also sprinkle Suhana Dal Masala on dal as per your taste. - After opening transfer the contents into an airtight container. Store in a cool and dry place. BEST BEFORE 12 MONTHS FROM PACKAGING
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Suhana
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