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 flavor
Soaked 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.
Boiled Masoor dal -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. Bring the concoction to a boil, then turn the down the flame to medium-low. If it gets too thick, add more water. The dals 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. You may also pressure cook the masoor dal with or without salt in boiling water.. The masoor dal generally take about 10-15 minutes to get cooked in a covered pan and 3-4 minutes in a pressure cooker. Foam may form during the first few minutes of cooking, which can simply be skimmed off.
Parboiled Masoor Dal- Parboiling is a cooking technique in which the washed masoor dal are partially cooked in boiling water, but removed before it is cooked all the way through. Parboiling them in advances ensures that they get completely cooked in the final dish.]
How to select
The masoor dal are generally available in pre packaged containers as well as bulk bins. Regardless of packaging, check the masoor dal as best as possible to ensure that they are not cracked and that they are free of debris.
· 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 dal 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.
· Red Lentil Hummus on Sesame Crispbread , red lentil and coconut soup, red lentils salad seasoned with cumin and smoked paprika are other few recipe
· Purée cooked masoor dal with your favorite herbs and spices and serve as a side dish.
· Recipes like Masla masoor, Lehsuni masoor , dal gosht or boiled masoor stuffed paranthas and poories are also quite popular.
How to store
The masoor dal 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.
· Masoor dal 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 dal also contain dietary fiber, Folate, vitamin B1, and mineralsall with virtually no fat.
· Masoor dal are rich in fiber but lesser than the percentage present in whole and husked dals.
· They are a good source of potassium and iron.