Masoor dal is a kind of dal commonly eaten in India and other parts of South Asia. It is made from a small, brown-skinned lentil that reveals a reddish-orange colored inside after it is hulled and split masoor dal is relatively quick to cook when compared with other types of dal.
Whole Masoor is one of the small and good sources of cholesterol-lowering fiber. Masoor dal or Red Lentil is a primary part of the vegetarian diet in Indian cuisine.
Masoor is sold in all of their forms including with or without skin, whole or split. It is very soft and can be cooked quickly.
Lentils are rich in soluble fiber, which creates a gel-like substance in the digestive tract, thereby helping in eliminating bile from the body.
It further assists in removing and decreasing blood cholesterol levels. Lentils contain high levels of proteins, including the essential amino acids isoleucine lysine, and are the primary source of inexpensive protein in different regions of the world for a vegetarian diet.
Further to high levels of proteins, lentils are also a great source of dietary fiber, folate, vitamin B, and minerals.
