Masoor Dal

Did you know?

Masoor Dal is known to be one of the oldest cultivated legumes (9000 years old).
It has the 3rd highest protein content by weight among plant-based food (24.63%/100gm).
One of the orange-red lentil’s popular uses includes preparation of homemade face masks.

Keep Calm and Stay Fit With Masoor Dal

Pulses have been an inherent part of various cuisines, predominantly found in the diverse Indian subcontinent and considered a great source of proteins for vegetarians. The roots of Masoor Dal, also known as Puy Lentils, can be traced back to Egypt, as early as the 1600 BCE. Masoor Dal’s nutritional value and versatility makes it a popular choice for several dishes in the country.

While Masoor Whole is earthy in flavour and is used to prepare thick lentil soups or are mixed with vegetables to prepare a hearty side dish, split/whole Masoor Dal and Small Masoor are favoured for their runny consistency. This acts as a good complement for rice. While East Indian cuisine is simply incomplete without Masoor Dal, the rest of India uses Masoor Dal variants as solo or in combination with other lentils to prepare soups, vadas and much more. Outside of India, it forms a popular base for salads and patties.

So dig into a hearty bowl of red lentil soup or munch away on sprouts—this lentil is your ultimate protein quick-fix, and a gateway to several masoor dal benefits!

Masoor Dal

The Tata Sampann Advantage

Sourced from some of the best farms across India, Tata Sampann Masoor Dal variants undergo rigorous quality control checks and are processed in the highest standards to provide farm fresh produce to the consumers. These variants boast of lower ANFs and moisture content (<10%) since they are not subjected to any kind of polishing.

Sorted and graded by premium SORTEX technology, these variants surpass the mandatory AGMARK specifications (Masoor Dal/Small Masoor/Whole Masoor <10% moisture and free from polishing agents).

Premium grade Whole Masoor is characterised by uniform size and brown colour, mature, unwrinkled grains with moderate lustre and free from foreign inclusions. Unpolished Masoor Dal/Small Masoor should be uniform red in colour, shape, size with a non-shiny appearance - vital for enhancing masoor dal nutrition.

Health Benefits of Masoor Dal

  • Rich in cholesterol-lowering fibre
  • High protein content with essential amino acids like isoleucine and lysine
  • Good source of potassium and antioxidants
  • Calcium and magnesium content help in strengthening of bones and teeth
  • Folate and vitamin B helps in neutralising inflammation

Nutrition Guru says:

Here are some easy-to-do tests to check out if your Masoor Dal is not what it seems to be.

Kesari dal
Metanil Yellow
Keasridal_step1 1.
Take 50ml diluted hydrochloric acid (HCL).
Keasridal_step2 2.
Add 5gms of Masoor Dal to this solution and boil for 15 minutes.
Keasridal_step3 3.
If it turns pink, the adulterant Kesari Dal is present.
Metanil_step1 1.
Boil a small quantity of Masoor Dal in water.
Metanil_step2 2.
Add concentrated HCL to this.
Metanil_step3 3.
If it turns pink, it indicates the presence of Metanil Yellow.



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