It is avariety split lentil without skin and is red/dark orange in colour. It is animportant part of the Indian vegetarian cuisines. It is a very cooking friendlyfood as it does not need soaking prior to cooking and cooks quickly. Oncecooked, it turns into dark orange in colour and has a unique earthy flavour.
Masoordals are heavily rich with about 26 per cent protein. They are also extremelyrich in soluble fiber, which forms a gel-like substance in the digestive tract,thereby helping in removing bile from the body. Lentils are rich in flavones, aclass of antioxidants with antioxidant properties.
Ithelps in eliminating and reducing blood cholesterol levels. The soluble fiberin lentils has the property of trapping carbohydrates. It slows down thedigestion and absorption process, hence preventing major changes in blood sugarlevel throughout the day. This helps diabetic patients.
On anaverage 1 cup (192g) of Masoor Dal contains the following nutrients.
· Carbohydrates 50g
· Proteins 115g
· Dietaryfibre 59g
· Sugar 3.9g
Lentils have been consumed since prehistoric times and theyhave been believed to have originated in central Asia. Lentils have beenmentioned in the Bible at many instances, one as an item Jacob traded to Esaufor his birth right, and another as a part of the bread made during theBabylonian captivity of the Jewish people.