Nepali Masyang Daal (Rice Beans)

Nepali Masyang Daal (Rice Beans)

$3.99 USD
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Nepali Masyang Daal (Rice Beans)
  • Nepali Masyang Daal (Rice Beans)
  • Nepali Masyang Daal (Rice Beans)
Nepali Masyang Daal (Rice Beans)

Nepali Masyang Daal (Rice Beans)

Masyang daal, or "Rice Bean" (Vigna umbellata), is a highly nutritious, small, and earthy-flavored legume cultivated in the Himalayan regions, especially Nepal, Sikkim, and Uttarakhand. Known for its high protein (22–26%) and fiber content, this indigenous pulse is commonly prepared as a hearty, comforting, and easily digestible dal.

Weight 500gm

$3.99 USD
$3.99 USD $0.00 USD
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Ingredients

Rice Beans
Benefits

Rich in protein, dietary fiber, magnesium, and iron.
Cultural Significance

A staple in Nepali cuisine (masyang ko dal) and Uttarakhand (often referred to as part of "Naurangi dal" or nine-colored pulses).
Recipe Ideas

How to Prepare Masyang Ko Dal

  1. Soak: Soak the masyang beans for a few hours or overnight for quicker cooking.
  2. Boil: Boil in a pressure cooker with water, salt, and turmeric until tender.
  3. Tempering (Tadka): In a separate pan, heat ghee, add cumin seeds, chopped garlic, ginger, and dried red chilies.
  4. Finish: Add Jimbu (or kasuri methi) for a unique flavor, pour the tempering over the cooked dal, and simmer for a few minutes.
  5. Serve: Best enjoyed with steamed rice

Pairs well with

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