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Masoor Pulse

Masoor dal, also known as red lentils, is an important part of the diet in many parts of the world, especially in the Indian subcontinent. It is a split lentil without skin and has a red color. It cooks quickly and easily because it does not contain any husk or skin. This means its nutritional value is also high. It is rich in protein and carbohydrates and contains a good amount of dietary fiber and essential minerals such as iron and phosphorus. Red lentils can be bought at most supermarkets, but by those with the skin removed because it makes cooking much easier. They will look less red than traditional masoor dal, but they are still full of nutrients. The masoor dal is a reddish-brown coloured lentil that is smaller in size. It is a split lentil with the outer skin removed and it has an oval shape. It is available in many parts of the world, especially in Indian stores, or can be bought from supermarkets that sell whole foods. Masoor dal can be eaten by itself as a soup, added to vegetables and rice dishes, or cooked with an Indian curry. It is high in protein and very quick to make. There are many different types of masoor dal, regardless of the small differences in size. One variation is split with skin on, while another type is split without skin and hulled. There are also brown lentils which can be used like red masoor dal for cooking purposes or to make Indian dishes. Although masoor dal can be bought ready-made it is easy enough to cook at home. The most important thing when cooking masoor dal is not to overcook it as it then loses much of its nutritional value. It can be bought from Indian shops already split and skinned but the process of splitting and skinning is very easy to do at home. The masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent, which has a large vegetarian population. It is split lentils without skin and is red.