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Also known as

Saabut masoor , Kaala masoor, Red Lentil.


Masoor is probably the most commonly used Daal in India. It is available whole and with its skin - (brown-colored Saabut Masoor) or split and without skin (known as Masoor). Saabut means whole and the brownish skin is left on in this type of Masoor Daal. It can be used in all the same dishes as Masoor Daal (split and skin removed). Saabut Masoor takes slightly longer to cook than Masoor Daal.A variety of masoor lentils exist with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. Masoor are sold in many forms, with or without the skins, whole or split.

Boiled Masoor -As the name suggests refers to the masoor which are boiled. You can use two cups of water per cup of masoor. These proportions are based on cooking with the pot cover on. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins. Pressure cook the soaked masoor with or without salt in boiling water. Bring the concoction to a boil, then turn the down the flame to medium-low. If it gets too thick, add more water. The beans are cooked when they burst and the water turns syrupy. At this point , you may add spices, vegetables or even boiled rice as per your preference and recipe requirements. Whole masoor generally take about 30 minutes in a covered pan and 5-6 minutes in a pressure cooker. Foam may form during the first few minutes of cooking, which can simply be skimmed off.

Parboiled Masoor- Parboiling is a cooking technique in which soaked masoor are partially cooked in boiling water, but removed before it is cooked all the way through. Many recipes call for parboiled masoor as they longer to cook. Parboiling them in advances ensures that they get completely cooked in the final dish.

Soaked masoor
When masoors 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. You may also soak the masoors in cold water for 4-6 hours and discard the water. This removes substances that may cause indigestion.

How to select

Whole masoor are generally available in pre packaged containers as well as bulk bins. Regardless of packaging, check the masoor as best as possible to ensure that they are not cracked and that they are free of debris.

Culinary Uses

· Use masoor to make dhal, the classic Indian dish. Usually, they are boiled to a stew-like consistency with vegetables and then seasoned with a mixture of spices to make many side dishes, which are usually served over rice or with rotis.
· Masoor are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork.
· They are frequently combined with rice,which has a similar cooking time to prepare khichdi.
· Purée cooked masoor with your favorite herbs and spices and serve as a side dish.
· Recipes like Khatta masoor, Lehsuni masoor , dal gosht or boiled masoor stuffed paranthas and poories are also quite popular.

How to store

Whole masoor will keep for several months if stored in an airtight container in a cool, dry, dark place. If you need to store them for longer, you can keep them in the refrigerator.

Health benefits

· Whole masoor, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. 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.
· Masoor 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 mineralsall with virtually no fat.
· Masoor, like other legumes, are rich in soluble fiber
· They are a good source of potassium and iron.

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