Whole masoor,a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has large vegetarian population Masoor dal are rich in fiber but less than the percentage present in whole and husked dals.
Masoor is probably the most commonly used Daal in India. Masoor are sold in many forms, with or without the skins, whole or split. Masoor dal is probably the most commonly used Daal in India. It is basically the split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a “soft” Daal and cooks quickly. When Cooked Masoor dal turns a soft golden color. Recipes like Khatta masoor, Lehsuni Masoor dal gosht or boiled masoor stuffed paranthas and poories are also quite popular.