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   Organic Masoor

Product Type - Masoor
Botanical Name - Lens Culinaris
Family Name - Leguminosae


Whole masoor,a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian population Masoor dal are rich in fiber but less than the percentage present in whole and husked dals.



Masoor is probably the most commonly used Daal in India. Masoor are sold in many forms, with or without the skins, whole or split. Masoor dal is probably the most commonly used Daal in India. It is basically the split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a "soft" Daal and cooks quickly. When Cooked Masoor dal turns a soft golden color. Recipes like Khatta masoor, Lehsuni Masoor dal gosht or boiled masoor stuffed paranthas and poories are also quite popular.

   Uses for Natural Masoor

  Masoor dal are used to prepare an inexpensive and nutritious soup
  Masoor dal is used Combined with some form of chicken or pork.
  Masoor are frequently combined with rice, which has a similar cooking time to prepare khichdi.

   Health Benefits Of Masoor


  Masoor dal contain high levels of proteins, including the essential amino acids isoleucine and     lysine, and are an essential source of inexpensive protein in many parts of the world for those     who adhere to a vegetarian diet or cannot afford meat.
  Apart from a high level of proteins, masoor also contain dietary fiber, Folate, vitamin B1, and     minerals all with virtually no fat.
  Masoor Not only can they help lower cholesterol, they are also of special benefit in managing   blood-sugar disorders since their high fiber content prevents blood sugar levels from rising     rapidly after a meal.

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