Overview:
- Whole masoor, also known as whole red lentils, is a variety of lentils widely used in Indian and Middle Eastern cuisines. These lentils are known for their reddish-brown colour and are rich in essential nutrients.
Key Features:
- Nutrient-Rich: Whole masoor is a nutritionally dense food, packed with protein, dietary fibre, vitamins (particularly B-complex vitamins), minerals (like iron and potassium), and antioxidants.
- Versatile: It is a versatile ingredient used in various dishes, including soups, stews, curries, and salads.
- Quick Cooking: Whole masoor cooks relatively quickly compared to other legumes, making it a convenient choice for meals.
How to Use:
- Rinse: Thoroughly rinse the whole masoor in cold water to remove any impurities.
- Cooking: In a pot, combine the rinsed lentils with water or broth. Bring to a boil, then reduce the heat and simmer until the lentils are tender. This typically takes about 20-30 minutes. Season with spices and herbs according to your recipe.
- Curries: It can be used in a variety of Indian curries, such as whole masoor dal curry or mixed vegetable curries.
- Salads: Cooked whole masoor can be added to salads for extra protein, texture, and flavour.
- Pulses and Grains: Whole masoor can be mixed with grains like rice or quinoa to make a nutritious pilaf.
Benefits:
- Protein Source: Whole masoor is an excellent source of plant-based protein, making it an important component of vegetarian and vegan diets.
- High in Fibre: Its fibre content supports digestive health, could aid in weight management, and helps regulate blood sugar levels.
- Rich in Vitamins and Minerals: Whole masoor contains essential vitamins (particularly B-complex vitamins like folate) and minerals (such as iron and potassium).
- Heart Health: The low-fat content and fibre in the whole masoor could be beneficial for heart health.
- Satiety: The combination of protein and fibre in the whole masoor can help promote a feeling of fullness and satiety.
Care Instructions:
- Store in a cool and dry place
