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Red lentils (Masoor) are easy to cook and are eaten for their high nutritional value and capability to provide proteins that are equivalent to proteins present in meat. Red lentils (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. Is is basically split lentil without skin and is also in red colour. It does not soak prior to cooking as it is a soft dal and cooks quickly. When cooked masoor dal turns a soft golden colour and has a pleasant earthy flavour. With 26% Proteins
Red lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes Red lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycaemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.