Black Masoor 500g

Authentic Whole Black Masoor (Sabut Masoor Dal) 500g in Thailand

Whole Black Masoor (Sabut Masoor), also recognized as whole brown lentils (Lens culinaris), is a culinary cornerstone throughout South Asian, Middle Eastern, and European kitchens. Unlike split red lentils which have had their skins mechanically removed, whole black masoor retains its natural dark brownish-black seed husk surrounding an earthy orange-red interior cotyledon. This intact husk preserves maximum dietary fiber, prevents the lentils from dissolving into mush, and yields a satisfying, velvety stew texture with a deep nutty finish.

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

• 24g High-Quality Plant Protein: Provides an abundant source of essential amino acids ideal for vegetarian, vegan, and fasting diets.
• 15g Complex Dietary Fiber: Abundant in prebiotic soluble fibers that support gut microbiota health and help regulate cholesterol levels.
• High Bioavailable Iron & Zinc: Delivers over 35% of recommended daily iron intake, supporting natural vitality and cognitive endurance.
• Low Fat & Zero Cholesterol: Naturally clean pulse with less than 1.5g of total fat per serving.

Easy Cooking Instructions & Preparation Steps

Whole black masoor is one of the fastest and most convenient whole legumes to prepare because its seed coat is significantly softer than chickpeas or kidney beans:

1. Rinsing: Measure 1 cup of whole black masoor and rinse thoroughly under cool tap water until runoff is clear. Optional: Soak for 20–30 minutes to reduce cooking time, though direct boiling is completely fine.
2. Pressure Cooker Preparation: Combine 1 cup lentils with 3 cups water and desired spices (turmeric, salt, minced ginger). Pressure cook for 3 to 4 whistles (approximately 10–12 minutes).
3. Stovetop Boiling: In a medium saucepan, bring lentils and 3.5 cups water to a rolling boil. Reduce heat to low, cover, and gently simmer for 25 to 30 minutes until lentils are thoroughly tender.
4. The Perfect Tadka Tempering: Finish your cooked dal with a hot tempering of ghee or vegetable oil infused with cumin seeds, sliced garlic, dried red chilies, and fresh coriander. Pairs exquisitely with fragrant Basmati rice or fresh chapatis.

Storage Protocol for Bangkok & Provincial Climates

To protect whole lentils from Thailand’s tropical moisture and maintain cooking quality:

• Keep in an airtight container in a dry pantry away from kitchen steam.
• Ensure the storage scoop or measuring cup is completely dry before dipping into the container.
• Enjoy within 6 months for best cooking tenderness and flavor profile.

Technical Specifications Matrix