A split Australian red lentil which has been hulled (skin removed).
To cook, add dal to 4 times their volume of cold water, bring to a simmer for 15 – 20 mins depending on the desired consistency. There is no need to pre-soak, no need to strain – these lentils will be nestled in a puddle of golden syrupy water; the grains will burst, be soft and earthy. Traditionally known as masoor dal, great for classic Indian cooking, but can be added to winter soups, braises and casseroles.
Dirt(y) Inc.’s philosophy is to source the most ethical, local and fresh ingredients. Sourcing seasonally available traceable single-origin batches; they support farmers using sustainable practices (water-wise, natural farming processes) and traditional artisan farming methods. Products are minimally processed, and all packing is done locally!
Origin of Ingredients: Australia
Allergen Advice: traces of gluten, tree nuts, sesame seeds, soy may be present in this product.
