Sona Masoor Daal (সোনা মুসুর ডাল)
Tiny grains of pulses with a distinctive orange colour, Sona Masoor Daal, have always been a favourite in Bengal. Are you looking for a fuss-free food preparation at the end of a hectic day? This Masoor Daal can rescue you. A few minutes in the pressure cooker is all it needs to be cooked perfectly. The orange Sona Masoor Daal becomes a mushy yellow Daal once boiled perfectly. No Bengali home can go without having Masoor Daal in the pantry. Masoor Daal Seddho or plain boiled Masoor Daal has been the constant item on the menu the day after an invitation (rich food yesterday, simple food today).
Area of Procurement
North Bengal / Dinajpur
Specification
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Texture/ Appearance |
This Daal consists of small pulse grains. |
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Colour |
The grains have an orange colour. |
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Aroma |
It does not have any particular aroma of its own. But after cooking or boiling, it gives off an aroma. |
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Cooking time |
Around 10-12 minutes. However, washing Sona Masoor Daal thoroughly before cooking is a must to remove saponin entirely. |
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How to store |
Soan Masoor Daal must not come in contact with moisture. So, airtight containers are the best choice. |
Popular Dishes
Boiled Masoor Daal with a sprinkle of Ghaani Shorsher Tel spread on top, a pinch of salt, and a fresh green chilli is the ultimate comfort food in any Bengali home. Khichdi with Gobindobhog rice and Sona Masoor Daal is the Bhog on any puja offering in Bengali homes. Lentil soup made from this Daal is a soothing, simple and healthy food item you can keep on your diet plan.
- MSMG500G
