Description
Ingredients
| Nutrients | Calories 127 kcal Total Carbohydrates 20g Dietary Fiber 3.3g |
|---|---|
| Minerals | Calcium Iron Magnesium |
| Vitamins | Vitamin A Vitamin B1 Vitamin B2 Vitamin B3 |
| Protein | 7.3 g |
| Fats | Fat 1.9g |
Whole Masoor, also known as brown or red lentils, is a nutritious legume packed with protein, fiber, and essential vitamins. It’s a versatile ingredient widely used in Indian and Middle Eastern cuisines, particularly in curries, soups, stews, and salads. Unlike split masoor, whole masoor retains its outer skin, offering a slightly firmer texture.
Nutritional Benefits:
- High in Protein: A great plant-based source of protein, making it a valuable addition to vegetarian and vegan diets.
- Rich in Fiber: Helps with digestion and can contribute to heart health.
- Good source of iron and folate: Essential for preventing anemia and supporting healthy cell division.
- Contains other vitamins and minerals: Whole Masoor is a source of various nutrients that are beneficial for overall health.
Cooking and Usage:
- Quick to cook: Despite being whole, it cooks relatively quickly compared to other legumes.
- Versatile ingredient: Can be used in a variety of dishes like curries, soups, stews, salads, and even as a base for cutlets or burgers.
- Flavor Profile: Whole masoor has an earthy and slightly nutty flavor.
- Popular Dishes: Frequently used in dishes like dal tadka, khichdi, and various curries.
Other Names:
Whole Masoor Dal, Red Lentils, Sabut Masoor (Hindi), and Ande Wali Dal (referring to its appearance when cooked).
