Pure Punjabi Masoor di Dhal Mix Method Instructions

Welcome to your instructions for
The Pure Punjabi Masoor di Dhal meal kit sachet


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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.

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Masoor di Dhal Mix instructions
 
This mix will make Masoor di Dhal (red split lentils) for 4 people

"It is quite possibly the best dhal I have ever encountered"

Annabel Venning, Journalist



Prep time: 5 minutes
Cooking time: 15-20 minutes
Simmer time: 20-30 minutes
 
1 teaspoon ghee (or sunflower oil)
1 medium onion
1 clove garlic, finely minced
25g  ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi Dhal Mix
½ tin of chopped tomatoes (approximately 200g)
1 tablespoon of chopped coriander

Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...

 Method:
 
  1. On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
  2. Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
  3. Add the spice pack section of the Dhal kit. Then add 200g of tinned chopped tomatoes. Remove any remaining chopped tomatoes from the tin and store them in the fridge for another dish. Keep the empty tin to one side for later use.
  4. Wash the lentils from the Dhal mix pack up to 4 times (or until the water is clear), drain well. Do not skip washing the lentils - they must be washed.
  5. Add the washed lentils to the base mix. Take the empty tomato tin and fill it up with water & add enough water to cover. Scrape down any lentils from the side of the pan.
  6. Slowly bring the lentils to the boil and then, turn down to a low heat. Simmer the mixture for approximately 20 minutes, or until the lentils are cooked (but not mushy). Check the lentils every 5/10 minutes or so, as you will need to top up the water as some will evaporate off and the lentils will soak up the rest. The consistency should be that of a thick soup, please reference the picture to see.
    It is very important that you do not allow the water to evaporate off without replenishing it.
  7. In the last 10 minutes of simmering time, add the freshly chopped coriander. Once the lentils are cooked, adjust the seasoning (if needed) and serve hot.
 
Masoor di Dhal is traditionally served with roti (chapattis). Our Roti Mix comes with step-by-step pictorial instructions, showing you how to make these using the traditional methods.

* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Masoor di Dhal Mix and freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Masoor di Dhal. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.

We love to see your culinary creations! So post your dish as ‘Pure Punjabi masoor di dhal’ on social media and tag as @PurePunjabiLtd so we can see!