Description

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.

Health benefits

• Masoor Dhuli are rich in fiber, that helps the body to expel waste material faster and promotes weight loss.⁽¹⁾
• They have high amounts of fiber and folate in them, which helps to reduce the risk of cancer.⁽¹⁾
• They contain proteins and minerals, which helps to prevent the occurrence of major diseases and illnesses.⁽¹⁾
• They are a rich source of dietary fiber, which is extremely good for digestion.⁽¹⁾
• They also contain minerals such as calcium, magnesium, and phosphate, which are good for the growth and strengthening of bones and teeth.⁽¹⁾
• Masoor Dhuli helps to lower the cholesterol levels and also helps to prevent a number of heart problems such as clogged arteries, heart disease, stroke, and clots from occuring.⁽¹⁾
• They have vitamin A which helps to protect and nourish eyes and keep vision intact.⁽¹⁾
• They contain Vitamin C which is known for boosting the immune system.⁽¹⁾
• The antioxidants found in Red lentils helps to fight free radicals in body which prevents the occurrence of a number of diseases and infections.⁽¹⁾

Selection Guide

Choose lentils that are dry, firm, clean, free from moisture and unshriveled. The color of lentils should be fairly uniform.