How is whole masoor typically used in Indian cooking?

Whole masoor is commonly cooked into dals or lentil soups and served with rice or roti in Indian meals.

Is whole masoor suitable for vegans?

Yes, whole masoor is a plant-based pulse and is suitable for a vegan diet.

How should whole masoor be stored for best quality?

Store whole masoor in an airtight container in a cool, dry place away from moisture and pests to maintain quality.

Illustration

Whole masoorVL

Also known as: Whole Masoor, Masoor ki dal

Whole masoor is a type of whole red lentil commonly used in Indian cooking. It is a vegan pulse cooked into dals or stews, providing protein, dietary fiber, and minerals.

VegetarianMedium GINOVA 1· Unprocessed

kcal

2.3

Protein

Serving Size= 100g

Nutrition per 100g

Protein2.3g(17%)

Carbs5.4g(40%)

Fat2.5g(43%)

Fiber2g

Nutrient Breakdown

Key Nutrients(13)

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

Common questions about Whole masoor

A 100g serving (1 katori) of cooked whole masoor contains approximately 116 kcal.

About Whole masoor

Whole Masoor, also known as whole red lentils, is a staple pulse in many Indian households. It is distinct from split red lentils (masoor dal) by its intact skin which gives a firmer texture and slightly longer cooking time. This pulse is commonly used in dals, soups, and various traditional Indian dishes.

Nutrition highlights include moderate protein content and dietary fiber, with essential minerals like iron and potassium. It contains negligible fat and no vitamin B12 as a plant-based food. Some vitamin C and folate are present.