Split Black Gram Lentils with shell / دال ماش چھلکا / Daal Mash With Shell / 800g

Split Black Gram Lentils with Shell (Daal Mash with Chilka)

Enjoy the perfect balance of taste and nutrition with Split Black Gram Lentils with Shell (Daal Mash Chilka). Known for its slightly nutty flavor and rich texture, this lentil is a staple in traditional Pakistani and South Asian cuisines. It’s an excellent source of protein, fiber, and essential minerals, making it ideal for a healthy diet.

Perfect for preparing Mash Dal Fry, Daal Mash Tadka, or stews, it adds a delicious, hearty touch to your everyday meals. ChiltanPure’s Daal Mash with Shell is unpolished, 100% natural, and preservative-free, ensuring you get pure nutrition in every bite.

Appearance 

You'll see these lentils have a unique look - they're split in half but still have their thin black shell attached. The black shell and creamy white inside create a beautiful contrast that shows their natural quality.

Texture 

These lentils cook up soft but keep a pleasant, slight bite from the shell. They become tender but never mushy, giving your dishes a wonderful texture that feels good to eat.

Flavor  

Rich and earthy with a deep, satisfying taste that stands up well to spices. The shell adds a subtle nutty flavor that makes your curries taste more complex and authentic.

Aroma 

When cooking, they fill your kitchen with a warm, earthy smell that promises a delicious, comforting meal ahead. The aroma is hearty and inviting.

Versatility  

Perfect for traditional Pakistani and Indian dishes like dal mash, but also great in soups and stews. They work well in both simple everyday meals and special occasion dishes.

Precaution  

Rinse before cooking. Store in a cool, dry place to maintain freshness. Soaking for 30 minutes can help reduce cooking time.

FAQs

Do I need to soak these lentils before cooking? 

While not absolutely necessary, soaking for 30 minutes will help them cook faster and become more tender.

How long do they take to cook?  

They typically cook in 20-25 minutes if soaked, or 35-40 minutes without soaking, until tender but still holding their shape.

Can I use this instead of the whole black gram?

Yes, they work well in most recipes that call for whole black gram but will cook faster due to being split.

Are these the same as white lentils?

No, these are different - they have the black shell still attached, which gives them more fiber and a stronger flavor compared to completely skinned lentils.