Masoor Malka is one of the most versatile dal that is popular for its creamy flavor & aroma.
"Masoor is basically a small pulse or legume and is present in huge varieties, varying in color from the more common greenish brown and red to yellow. Masoor is known to be most popular and probably the most commonly used dal in India. It is a very important pulse crop, both for domestic as well as in international market.
Our variety is available as a whole with its skin brown colored sabut masoor or split without skin. It does not need soaking prior to cooking as it is a soft dal and cooks quickly. Masoor is an important Rabi pulse crop in the hills. It can be cooked without soaking. Lentils from the hills cook very quickly and are easy to digest.
These are particularly small in size and have an enhanced taste and are used to make soups, stews, salads and spicy dals.
• Local Name: Massor
• Botanical Name: Lens esculenlus
• Nutritional Constituents: Protein 24-26%, Fat 1.3%, Carbohydrate 57%, Fiber 3.2%, Ash 2.2%, Calcium 68mg, Phosphorus 300mg