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§ Masoor
Dal
Masoor
dal is orange/split red lentils that have a delicate nutty taste. They do
not need any soaking before cooking. They cook very quickly, and are easy
to digest. These lentils are used to make soups, stews, bakes and they
are made into spicy dals. These lentils may be combined with rice, meat
or vegetables as main dishes. Lentils have a protein content of 25%. They
are a good source of protein, fiber, carbohydrates, B vitamins,
magnesium, iron, and zinc.
§ Toor
Dal (Whole / Split)
Toor
Dal is the most used lentil in India. Toor dal when cooked has a thick
gelatinous/meaty consistency. Cooking time is about 25 minutes.
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Masoor Whole
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Toor Whole
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Masoor Dal
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Toor Dal
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