Masoor Dhuli have no seed coat and are smaller in size. They are actually more orange in colour. The tiny, lens-shaped pulse is often used as a meat substitute throughout North Africa, Middle and Far East. Masoor Dhuli cook relatively quickly and tend to turn mushy and for that reason they are usually used for making Lentil Soups and Lentil Stews. They turn a golden colour when cooked. They are very common in Northern India. They are commanly used for making Dal.
Choose lentils that are dry, firm, clean, free from moisture and unshriveled. The color of lentils should be fairly uniform.
Excess consumption of Masoor dhuli can increase the risk of flatulence.(2)
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