Description
Whole Desi Red Lentil, also known as Masoor, is a versatile and nutritious pulse with origins in the Turkey-Cyprus region and deep roots in the Indian subcontinent. Mentioned in ancient texts like the Rigveda and Yajurveda, it has been valued for its high nutritional profile. Known for its rich fiber content, Red Lentil is excellent for daily meals and traditional dishes.
Ingredients
- 100% Whole Desi Red Lentil
Nutritional Highlights
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Rich in Fiber: High fiber content
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High in Protein: Contains protein
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Contains Folic Acid: Source of folic acid
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Contains Polyphenolics: Contains polyphenolic compounds
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Traditional Pulse: Mentioned in ancient Vedic texts
Storage Info
- Store in a cool, dry place
- Keep in an airtight container to maintain freshness
FAQ
Q1: How do I cook Whole Desi Red Lentil?
A: Soak for 20-25 minutes, rinse, and pressure cook for 5-6 whistles. Alternatively, cook in an open vessel for 30-35 minutes on medium heat.
Q2: What recipes can I make with Red Lentil?
A: Popular dishes include red lentil soup, dal, lentil falafel, and lentil salad.
Q3: What is the nutritional significance of Red Lentil in Ayurvedic texts?
A: Ayurvedic treatises regard it as a highly nutritious pulse, second only to green gram.
