{"product_id":"masoor-dal-masala","title":"Masoor Dal Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMasoor Dal Masala, an Indian spice blend for lentils and pulses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMasoor Dal Masala is a traditional masala for all Indian pulse preparations, blended in our workshop in Klingenberg am Main. The finely tuned composition of onion, turmeric, garlic, coriander, cumin, black pepper, mustard, fenugreek and cinnamon comprises 20 components in total and gives every lentil and every bean their full, earthy-warm depth. A blend that transforms simple pulses into what is called soul food in India.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIdeal for dal dishes from red and green lentils, for lentil soups and pulse stews. Also with curries using beans, chickpeas or kidney beans. Best roasted briefly when frying in ghee or oil, the classic tadka technique for maximum aroma development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The full aroma only develops when roasted in fat, not when merely stirred into the cooking water. Salt the roasted masala only at the end, as lentils absorb salt quickly and otherwise stay firm.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic masoor dal\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA creamy, warming lentil dal that's ready in half an hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e300 g red or green \u003ca href=\"\/en\/products\/grune-linsen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elentils\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 litre vegetable stock\u003c\/li\u003e\n\u003cli\u003e1 tbsp Masoor Dal Masala\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or butter\u003c\/li\u003e\n\u003cli\u003eJuice of half a lime\u003c\/li\u003e\n\u003cli\u003eFresh coriander, basmati rice and naan to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Heat the ghee and roast the Masoor Dal Masala briefly in it (tadka). Add the lentils and stock and cook soft for about 20 minutes, until a creamy dal forms. Season with lime juice, scatter with fresh coriander and serve with basmati rice and naan.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTurmeric gives the golden colour, fenugreek and cinnamon the typically Indian earthy-warm depth. Onion and garlic form the savoury base, coriander, cumin and ajowan the seasoning. Asafoetida provides the rounded umami note, long pepper and chili the gentle heat, coriander leaves and mint the freshness.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAn Indian spice blend of 20 components, specially for lentils and beans\u003c\/li\u003e\n\u003cli\u003eWith turmeric, fenugreek, cinnamon and coriander\u003c\/li\u003e\n\u003cli\u003eEarthy-warm depth in the Indian tradition\u003c\/li\u003e\n\u003cli\u003eA classic for dal and lentil soups\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe ideal base is \u003ca href=\"\/en\/products\/grune-linsen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen lentils\u003c\/strong\u003e\u003c\/a\u003e. More Indian blends: the warm \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, the fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Important single spices: \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e for the colour and \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e for the seasoning. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is dal?\u003c\/strong\u003e\u003cbr\u003e\nDal is the Indian word for pulses, especially lentils, and at the same time the name of the classic Indian lentil dish. “Masoor dal” refers to red or split lentils cooked into a creamy-savoury sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the blend?\u003c\/strong\u003e\u003cbr\u003e\nBest added right at the start when frying in the ghee or oil (tadka) and roasted briefly, then add lentils or pulses and liquid. You can also stir it into a finished soup at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the blend?\u003c\/strong\u003e\u003cbr\u003e\nMedium-savoury, not burning. The warmth comes from pepper and chili, the unmistakable character from fenugreek and cinnamon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does masoor dal taste best with?\u003c\/strong\u003e\u003cbr\u003e\nWith basmati rice and naan bread, a dollop of yoghurt and fresh coriander. A squeeze of lime at the end brings the freshness that makes a good dal.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is dal?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dal is the Indian word for pulses, especially lentils, and at the same time the name of the classic Indian lentil dish. Masoor dal refers to red or split lentils cooked into a creamy-savoury sauce.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Best added right at the start when frying in the ghee or oil (tadka) and roasted briefly, then add lentils or pulses and liquid. You can also stir it into a finished soup at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-savoury, not burning. The warmth comes from pepper and chili, the unmistakable character from fenugreek and cinnamon.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does masoor dal taste best with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With basmati rice and naan bread, a dollop of yoghurt and fresh coriander. A squeeze of lime at the end brings the freshness that makes a good dal.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53899393073418,"sku":"30438","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":53899459985674,"sku":"23996","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/masoor-dal-masala_fea9c59f-188b-476d-baad-6145ebe1cb7c-947301.jpg?v=1738084194","url":"https:\/\/altesgewuerzamt.live\/en\/products\/masoor-dal-masala","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}