Masoor dal: (masoor ki daal)

Masoor dal meaning in Urdu is masoor ki daal and is a tropical Grains, Pulses & Flours celebrated for its unique flavor and color. In Urdu, Masoor dal "masoor ki daal" is referred to as "مسور کی دال" This delicious Grains, Pulses & Flours is cherished for its nutritional value and versatility in culinary delights.

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. With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. 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. The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavorSoaked Masoor dal- When masoor dals are prepared, they are first inspected for damaged lentils, stones and other foreign matter. Then they are rinsed until the water runs through and comes out clear. Since it is a soft dal, it does not require any soaking before cooking.