This tiny & most prizes black lentil, used by chefs around the world, are rich in flavor, high in protein & very satisfying. When cooked, hold their shape well, resemble striking caviar in appearance and have a mild, earthly flavor and soft texture. Delicious in chilled vegetable salads, pilafs, as a stuffing for vegetables or as a topping for hors-d'oeuvres.
Wash, rinse & drain. Add 4 cups of water/ cup of dal, bring to boil. Lower the heat, simmer 25-30 minutes or until tender & firm (add more water if needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency. Serve warm.
One cup dry Beluga yields 2 cups cooked
Exceptionally tasty. Much better than green lentils.
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