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Pulses and beans are a natural source of protein, high in fibre and used extensively in Asian cooking, especially by vegetarians, of the many pulses, some are used whole, others are split and these with the husk removed are called dal. All pulses require soaking-times vary according to recipes and you should consult your cookery book. Pulses and beans are agricultural produce and although this product has been machine cleaned, it should be examined carefully and washed thoroughly before use.
In India they are called Massor Dal or Ulundhu. Red lentils have a delicate, nutty taste and are used to make soups, stews and pasta sauces, as well as delicious spicy dhals.