Scientific Name: Lens culinaris
Common Names:
– Masoor Dal (Hindi)
– Red Lentil
– Pink Lentil
– Brown Lentil
Origin:
Native to the Indian subcontinent and the Middle East.
Physical Characteristics:
– Split, pinkish-red or brownish-red in color
– Small, disk-shaped
– Can grow up to 0.5 cm (0.2 inches) in length and 0.2 cm (0.08 inches) in width
Culinary Uses:
– Used in a variety of dishes, including curries, stews, and soups
– Popular ingredient in Indian, Pakistani, and Middle Eastern cuisine
– Can be cooked in a variety of ways, including boiling, pressure cooking, and sautéing
Health Benefits:
– Rich in protein, fiber, and minerals like potassium and iron
– Has antioxidant, anti-inflammatory, and anti-cancer properties
– May help lower cholesterol, blood pressure, and risk of chronic diseases
Types of Masoor Dal:
– Split Red Masoor Dal
– Split Brown Masoor Dal
– Whole Masoor Dal
Interesting Facts:
– Masoor Dal is a staple ingredient in Indian cuisine, particularly in North Indian and Pakistani cooking.
– Masoor Dal is a rich source of protein and fiber, making it an excellent option for vegetarians and vegans.
– Masoor Dal can be used to make a variety of dishes, including dal, curry, and soup.
