Masoor dal is probably the most commonly used Dal in India. It is basically the 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. When cooked, Masoor dal turns into a soft golden color.
With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian population. The seeds have a short cooking time and a distinctive earthy flavor.
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