Whole Red Lentil

Red Lentil originated in the Turkey-Cyprus region (Southwest Asia) and South Asia is a center of its diversity.

Red Lentils have been a part of the Indian subcontinent from ancient times. Red Lentil or Masura has been mentioned in the Brahadaranyaka (c. 5500 BC), a commentary on the
Rigveda (c. 8000 BC) and also in the Yajurveda (c. 7000 BC).  Ayurvedic treatises consider lentil to be a highly nutritious pulse, second only to the green gram or mung bean.

Red Lentil seeds are used in the folk medicine of many ethnicities to treat diabetes. Topically they are applied as a water paste to treat skin infections and for the treatment of burns.

Excellent for Diabetes control
Blood-pressure lowering effects
High Fiber content and Low Glycemic Index
Helps in controlling Body Weight
Reduced Cancer Risks due to presence of polyphenolics.
High amount of the pivotal folic acid

Whole

1. Soak Whole Masoor for 20-25 mins.
2. Rinse and Pressure Cook for 5-6 whistles.
3. Alternatively, Masoor can be cooked in an open vessel for 30-35 mins on Medium Heat.
4. Cool and use in desired recipes.

RED LENTIL SOUP
DAL
RED LENTIL FALAFEL
LENTIL SALAD

Devanagari: मसूर
English: RED LENTIL
Hindi: मसूर
Marathi: मसूर
Gujarati: મસૂર
Tamil: மசூர்
Telugu: మసూర్
Malayalam: മസൂർ
Kannada: ಮಸೂರ್
Punjabi: ਮਸੂਰ
Bengali: মাসুর

Red Lentil originated in the Turkey-Cyprus region (Southwest Asia) and South Asia is a center of its diversity.

Red Lentils have been a part of the Indian subcontinent from ancient times. Red Lentil or Masura has been mentioned in the Brahadaranyaka (c. 5500 BC), a commentary on the Rigveda (c. 8000 BC) and also in the Yajurveda (c. 7000 BC). Ayurvedic treatises consider lentil to be a highly nutritious pulse, second only to the green gram or mung bean.