Asli Archives - Mathai Sprouts & Art https://mathaisprouts.co.ke/item-tag/asli/ Inspired By Nature Mon, 13 Jul 2026 00:21:12 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.1 Asli Toor Dal (Split Pigeon Peas) 4 Pounds -All Natural | Gluten Friendly https://mathaisprouts.co.ke/item/asli-toor-dal-split-pigeon-peas-4-poun/ https://mathaisprouts.co.ke/item/asli-toor-dal-split-pigeon-peas-4-poun/#respond Tue, 07 Jul 2026 22:54:31 +0000 https://mathaisprouts.co.ke/item/asli-toor-dal-split-pigeon-peas-4-poun/ This is the most important pulse in a Gujarati household. The fresh peas are highly prized and used for curries and stuffing in spicy handpies. They have a delicious nutty flavor that is very distinctive.

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This is the most important pulse in a Gujarati household. The fresh peas are highly prized and used for curries and stuffing in spicy handpies. They have a delicious nutty flavor that is very distinctive.

The post Asli Toor Dal (Split Pigeon Peas) 4 Pounds -All Natural | Gluten Friendly appeared first on Mathai Sprouts & Art.

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Asli Masoor Dal – 4 Pound Bag| Indian Red Split Lentils – Protein & Fiber Rich https://mathaisprouts.co.ke/item/asli-masoor-dal-4-pound-bag-indian/ https://mathaisprouts.co.ke/item/asli-masoor-dal-4-pound-bag-indian/#respond Mon, 06 Jul 2026 06:56:52 +0000 https://mathaisprouts.co.ke/item/asli-masoor-dal-4-pound-bag-indian/ Masoor Dal is a split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a soft dal and cooks quickly. Use Masoor Dal to make Dal (a classic Indian dish). Masoor Dal consists of 26 percent protein and is also rich in Iron and Fiber.

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Masoor Dal is a split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a soft dal and cooks quickly. Use Masoor Dal to make Dal (a classic Indian dish). Masoor Dal consists of 26 percent protein and is also rich in Iron and Fiber.

The post Asli Masoor Dal – 4 Pound Bag| Indian Red Split Lentils – Protein & Fiber Rich appeared first on Mathai Sprouts & Art.

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