Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent, which has a large vegetarian population. It is basically split lentil without skin and is red in colour. It does not need soaking prior to cooking as it is a soft dal and cooks quickly. When cooked, masoor dal turns a soft golden colour and has a pleasant earthy flavour. With 26 per cent protein, these lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp.
Masoor dal contains high levels of proteins, including the essential amino acids isoleucine and lysine, and is 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 dal also contains dietary fibre, Folate, vitamin B1, and minerals, all with virtually no fat.
Masoor dal is rich in fibre but lesser than the percentage present in whole and husked dals.
They are a good source of potassium and iron.
