Masoor Dal, commonly known as Red Lentil, is a popular pulse used in Indian cooking. It comes from the lentil plant, botanically known as Lens culinaris, and is valued for its plant-based protein, dietary fibre, complex carbohydrates, and naturally occurring minerals.
Masoor can be found as whole brown masoor with the seed coat intact or as split, dehulled red lentils, which cook quickly and develop a soft, creamy texture.
Masoor dal is a nutritious pulse, but it is not a treatment or cure for diabetes, anaemia, weight loss, or other medical conditions. Portion size and preparation method can matter, especially for people following a medically prescribed diet.
People with legume allergies should avoid masoor and seek appropriate dietary alternatives.
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