Red lentil 500g and 1kg

Authentic Hukamchand Split Red Lentils (Masoor Dal Dhuli) in Thailand

Hukamchand Split Red Lentils (Masoor Dal) is produced from whole brown lentils (Lens culinaris) that have been de-hulled and split, exposing their naturally vibrant coral-orange cotyledons. One of the oldest cultivated legumes in human agricultural history, split red lentils are cherished worldwide for their gentle, sweet flavor and remarkable culinary speed, softening into a luscious, comforting dal puree within minutes.

Hygienically packaged under the authentic Hukamchand Bangrak brand (ถั่วคัดพิเศษตรา ฮุกกำจันทร์), these red lentils undergo rigorous optical cleaning to remove dust and seed skins without adding chemical gloss or artificial polishing agents.

Nutritional Specifications & Health Profile (Per 100g Dry Serving)

• 26g High-Density Plant Protein: Outstanding protein concentration supporting energy endurance and healthy muscle maintenance.
• 11g Dietary Fiber: Packed with prebiotic fibers that aid regular digestion and promote sustained cardiovascular wellness.
• Rich in Bioavailable Iron: Supplies over 40% of the recommended daily value of dietary iron, promoting healthy oxygenation and vitality.
• Low Fat & Low Glycemic Impact: Naturally low in sodium and fat, providing steady, clean energy release.

Easy Cooking Instructions & Preparation Steps

Red lentils cook faster than almost any other legume and require zero pre-soaking:

1. Rinse: Rinse 1 cup of split red lentils in a fine mesh sieve under cold running water until the water runs clear. Drain.
2. Stovetop Simmer: Add rinsed lentils to a saucepan with 3 cups water, 1/2 tsp turmeric, and 1 tsp salt. Bring to a boil, reduce heat to low, cover partially, and simmer for 15 to 20 minutes until the lentils become completely soft and creamy.
3. Pressure Cooking: Cook for 2 whistles (approximately 5–7 minutes) on medium pressure for an instant smooth puree.
4. Flavorful Tadka Tempering: In a separate small skillet, heat 2 tbsp of ghee or mustard oil. Add cumin seeds, sliced garlic, grated ginger, and chopped tomatoes until fragrant. Pour sizzling hot over the cooked red dal and garnish with fresh cilantro. Pairs perfectly with warm chapati or fluffy Basmati rice.

Thailand Climate Storage Protocol

To preserve red lentils in Thailand’s warm, humid environment:

• Store opened lentils in an airtight glass or BPA-free PET canister in a cool, shaded pantry cupboard.
• Always keep moisture away from stored lentils by using dry scoops.
• Best consumed within 6 months of packaging date for maximum aroma and delicate sweet taste.

Technical Specifications Matrix