Masoor dal is an important part of the diet in many parts of the world. It is basically split lentil without
skin and is red in colour. It does not need soaking prior to cooking as it is a soft dal and cooks quickly.
When cooked, masoor dal turns a soft golden colour and has a pleasant earthy flavour. With 26 per cent
protein, these lentils have the third-highest level of protein, by weight, of any plant-based food after
soybeans and hemp.
Apart from a high level of proteins, masoor dal also contains dietary fibre, Folate, vitamin B1, and
minerals, all with virtually no fat.
Masoor dal is rich in fibre but lesser than the percentage present in whole and husked dals.
They are a good source of potassium and iron.
Standard Packing :-
Massor Dal
