A traditional Punjabi staple of our rural farming heritage, our masoor di dhal red lentil dhal, is made by hand to the North Indian recipe of the mothers and grandmothers of the family village. This delicious and satisfying dhal contains only the freshest ingredients and hand ground spices.
Dhal is an integral part of the Punjabi diet, and also, in its many varied recipes, part of the Indian diet in general. This is because the Indian diet is heavily vegetarian, as well as being a nutritious and wholesome way of eating. Our masoor di dhal (red lentil dhal), naturally and accidentally, is vegan, vegetarian, gluten free and covers all the main allergies, purely by being a natural and traditional dish that has been eaten by generations of Indians.
We are delighted that Pure Punjabi Masoor di dhal (Red lentil dhal), won a Bronze Award the prestigious FreeFrom Food Awards in the category of ‘No Top 14’, meaning that it is free from the top 14 allergens. It is especially pleasing to know that the food cooked by generations of our women is not only super tasty but also good for everyone that has a dietary requirement. It’s a wonderful moment when everyone can sit together at the same table and eat the same food!
Our masoor di dhal is cooked for you by Safia, who was taught how to make this family recipe dhal by her mother Surinder.
It is customary for mothers to teach their daughters the traditional methods of Punjabi cookery from a young age, starting at about 7 or 8 years old, as was the case with Surinder, who was taught by her mother Seso, and who in turn, taught Safia.
One case contains 6 x 240ml pots, which is two small servings per pot, (Surinder & safia share a pot), or one large serving, (Our back up boys eat a pot each).
The dhal should be kept chilled and should be eaten with 2-3 days. To serve, heat it up gently. Do not boil, as it will impair the flavour. It freezes very well and it is recommended to store it in the freezer if it is not going to be consumed within a day or two.
Ingredients: Red split lentils, onions, green chilli, ginger, garlic, sunflower oil, Pure Punjabi Garam Masala, turmeric, salt, tomatoes, fresh coriander.
Pure Punjabi Garam Masala contains: coriander seeds, cumin seeds, black cardamom, green cardamom, cloves, cassia bark (cinnamon) & black pepper.
This dhal is vegetarian, vegan, gluten-free, wheat-free, dairy-free, nut-free & egg-free.
Dhal is traditionally eaten with roti (chapatti), which is our daily bread and cooked fresh each day. If you are gluten free, then it is equally delicious eaten with rice, and it is interesting to know that lentils eaten with rice gives the body the complete set of amino acids it requires for good health, which is important for those who are concerned when a family member or child becomes vegan or vegetarian.
Masoor di dhal with, rice, spinach and yogurt ( milk or dairy-free) is a super-quick, super-healthy lunch on the go and we always freeze a batch of freshly-made dhal so that we’re always eating a delicious nutritious meal during the working day.
Safia is also a Gourmet Guru for LovePulses.org, an organisation set up by the United Nations to promote pulses and the nutritional, sustainable and environmental benefits of eating more pulses.
Click on the picture to get her Pumpkin & Chickpea Cheesecake, which is as delicious as it sounds!
Safia has also written a free e-learning mini-course about using pulses in North Indian cookery, so that people can learn how to integrate this super-food into their diets to improve their health and that of their family, as well as cater for allergy sufferers using natural foods and spices.
It gives you recipes and ideas for using pulses as well as information about the different types of pluses, beans and legumes and their differences.
It takes about 30 minutes to complete and you can click here to start this free course or to get information about it as well as information about our other e-learning Indian cookery courses for dietary requirements.
As well as our e-learning ‘Traditional North Indian cookery course’, (which is based exactly upon the one we teach as a workshop for small groups of 6 people, near the New Forest on the Hampshire/Wiltshire border, we currently have 3 more e-learning courses which are live and are specifically for dietary requirements:
There are a further 3 which will go live shortly:
- Weight-loss for good health
- Gluten-free plant-base
We are currently having the courses tested by reviewers and bloggers who receive substantial course discounts for themselves and their followers. If you are an experienced blogger or vlogger and would like to be considered as a reviewer to test one of our Indian cookery e-earning courses at a nominal fee, please fill out the contact form below. (T&C’s apply)