Masoor dal is brownish-green on the outside and red on the inside. When this outer layer is removed and the lentil has been split, the result is split red lentil or masoor dal. Like all dals it has a high fibre content and is rich in protein. It is especially helpful in lowering cholesterol and controlling blood sugar levels.
Also Known As
Masoor malka daal is also known as pink daal, Masoor parippu and massor paruppu.
Usage
Masoor malka daal is eaten as daal with regular tomato-onion masala tadka and can also be eaten as a soup or stew. Other than the standard dal recipe our masoor dal can be used to make specialty dishes like Bengali Bori.
Origin
Mumbai, Maharashtra
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