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Rated 5.0 out of 5 stars
21 Reviews
Masoor Daal
A classic. Healthy and delicious red lentil daal made with light, earthy spices.
Daal is a classic staple across South Asian dinner tables. Think of it as a delicious foundation you can add anything to: rice, veggies, tofu or even some extra protein. Eat it as a main or a side, this legume is packed with protein and fiber.
- Masoor Daal: Red lentils are a quick-cooking legume with a mild, subtly sweet flavor.
- Curry Leaf: Nutty Aroma
- Turmeric: Earthy and bitter, almost musky, with a bit of peppery spice
- Coriander Seed: Citrus and curry, light and sweet (the seeds are fun to crunch on, too)
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KEY INGREDIENTS
WHY WE LOVE IT
RED LENTILS
These are tiny, reddish-orange legumes that cook quickly, making them perfect for an easy, healthy dinner. The flavor is mild, earthy, and slightly sweet.
TURMERIC
An incredible spice with anti-inflammatory properties and boosts immunity. It adds an earthy taste with a hint of sweetness to the Daal.
CORIANDER Seed
Fun to crunch on and improves digestion. These add a light and bright citrus note to the Daal with a touch of nuttiness.
Curry Leaf (or Kari Patta)
The sister plant to the bay leaf, but unlike the bay leaf, the curry leaf is fully edible! It’s hand-sifted in our Daal so it retains the most flavor in the your final dish.
- High in antioxidants.
- Rich in B vitamins, magnesium, iron, and zinc.
- Low glycemic index and can aid in lowering glucose levels.
- Significantly lower carbon footprint than animal protein sources.
HOW TO COOK?
1
Pour Paro Packet and 3 cups of water in a medium-sized pan.
2
Boil and cook for 20-25 minutes of cooking until lentils are tender.
3
Add more water for a soup-y texture.
Add a pinch of salt. Stir and serve.
paro TIP
Add fresh lemon juice, garlic or cilantro. Add a dollop of yogurt to tone down the spice but we like to eat ours with one tablespoon of the Paro Tarka.
WHAT IS DAAL?
You can find Daal on just about any South Asian dinner table. It’s a widely shared and well-loved lentil-based stew.
You can find Daal on just about any South Asian dinner table. It’s a widely shared and well-loved lentil-based stew.
SHARE YOUR PARO PARTY
Snap a picture of your meal and tag us at @fromparo to show us how you eat your Paro.