Masur

Product Information

Masur Dal, commonly known as red lentil, is an important pulse crop belonging to the legume family. Its scientific name is Lens culinaris. It is widely cultivated and consumed in India and many other countries. Masur is valued for its nutritional content, quick cooking time, affordability, and versatility in everyday cooking. Masur Dal is a good source of plant-based protein, dietary fiber, carbohydrates, iron, folate, potassium, and other essential nutrients. It is also naturally low in fat and is commonly included in balanced vegetarian diets. The dal has a mild, earthy flavor and becomes soft quickly when cooked, making it convenient for household meals. In Indian cuisine, Masur Dal is commonly prepared as dal, soup, curry, khichdi, and various traditional dishes. It can also be combined with vegetables, spices, and grains to create nutritious and flavorful meals. Whole masur is often used in curries and salads, while split and hulled masur is commonly used for dal. Masur is generally grown as a rabi crop in India and performs well in cool, relatively dry conditions. Important producing states include Madhya Pradesh, Uttar Pradesh, Rajasthan, Bihar, Maharashtra, and West Bengal.