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Zoneek Ltd Trading as Maas Best('Maas Best', 'the Company', 'we', 'us' or 'our') is a private company limited by shares, registered in England with Company Number 10488989 and registered office address at 20 – 22 Wenlock Road, London, England, N1 7GU.
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Spicy masar mixed dal curry is a crowd-pleasing centrepiece, whether traditional Awadhi or the contemporary variant. Awadhi recipe is commonly prepared all over North India, with sabut (full) masoor and it has a unique Mughalai/Nawabi influence. The new party tadka version has sharp flavours, a sure-a break from the routine lentil soups.
In the Muglai cuisine, Masoor or Masar is prepared into a clay pot into a Musallam just like Gobhi Musallam or Murg musallam. The saying "Yeh mooh or Masoor ki Dal" is often used to declare "the lentil recipe is only for the royals."
Spicy masar mixed dal curry is nutty creamy in texture and has a rich earthy flavour, making the dish so distinctive.
Taste, texture, nutrients and other details
About masar mixed dal
Masoor or Masar is one of the oldest lentils of the Indian subcontinent. The lentil is also associated with Egypt as the grain originated in the Mediterranean. It is also called Misr, and Misr Wat is a famous Ethiopian soup. Umbria, Italy, a local delicacy is a masar variety prepared with sausages chopped into it.
Spicy masar mixed dal curry can be cooked in multiple ways with local ingredients to get entrenched regional cuisines. From the Assamese fritters to a Saraswat Masoor Dal (made with coconut and onion masala) to the red Andhra chutney (eaten with pesarattu and dosa) recipes are part of high protein vegetarian meal.
Restaurant based masar mixed dal
The spicy masar mixed dal curry served by roadside eateries and dhabas in North India are made from boiled lentils sautéed in aromatics base made up of onion, garlic, ginger, and spices. A combination of boiled lentils is cooked with a full tempering of ginger and garlic (and green chillies), instead of just heeng and zeera to get a spicy curry. Dhabas add multiple local herbs like peppercorns, cloves, whole red chillies, green chillies, cumin seeds, paprika, coriander powder & turmeric to deliver diverse aromatic tastes.
Homemade masar mixed dal At home, no need for impressive carving skills with the nutty, creamy boiled lentils, which can be tossed in simple spices like mustard seeds, coriander, and cumin. Brine and extra succulent soupy dal can be permeated with citrus and served with roti/chapati.
How to serve?
The rich, creamy, easy masardaal recipe works perfectly as an Indian vegetarian main dish served with boiled rice or pilau, or as an accompaniment to a meat curry. It is a vegan, gluten-free meal that can be paired with roti, rice or quinoa.
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.
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