Masoor dal, or red lentils, are one of the most popular pulses consumed by people who live in India.export of toor dal Masoor dal with skin contains a large amount of protein, fiber, and other nutrients. This makes it a staple food in many households. The other varieties include whole masoor dal and split masoor dal (with skin).
- Whole Masoor Dal:
The whole masoor dal are simply lentils that have not been processed; the lentils still possess their whole, brown outer skin.
- Lentils that have whole, brown outer skin and orange inside
- High in fiber and other nutrients
- Need to soak before cooking to reduce cooking time
- Can be used in a salad or as part of a curry.
- Split Masoor Dal (with Skin):
These lentils are split, but they retain their brown outer skin. Split masoor dal cooks faster than whole masoor dal, and it has a little bit of a more textured appearance than whole lentils.
- Split lentils that have retained their brown outer skin
- Take a medium amount of time to cook
- Full of nutrients and fiber
- Perfect for traditional dal recipes.