5.0

Rated 5.0 out of 5 stars

22 Reviews

Masoor Daal

Name: Masoor Daal
Brand: Paro
Price: 25.0 USD
Availability: InStock
Rating: 5.0 (22 reviews)

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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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.

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?

Pour Paro Packet and 3 cups of water in a medium-sized pan.

Boil and cook for 20-25 minutes of cooking until lentils are tender.

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.