Brown lentils, or whole masoor, keep the skin on, so they hold their shape better than the split red kind and bring an earthy, savoury depth. Heera packs them in a 6x2kg case, six 2kg bags for 12kg in total. They need no lengthy soaking, which makes them a quick everyday choice.
Cooking and Uses: Rinse well. Soaking is optional, though a short soak helps them cook evenly. Simmer in fresh water for 25 to 35 minutes until tender but still holding shape. Use in dal, warm salads, soups and side dishes.
Store in a cool, dry cupboard. After opening, keep in a sealed container and use within the date on pack.
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