Masoor is a brown skinned pulse that is reddish orange on the inside and hence called Red Lentil. Masoor is one the fastest cooking lentils. These are cleaned by hand and unpolished to retain nutrition.  

Cleaned and sorted in a facility where wheat, seeds and nuts are processed

Whole Black Masoor

1. Whole black masoor is a good source of plant-based protein, essential for muscle repair and overall body function.
2. The high fiber content supports digestive health and helps maintain regular bowel movements.
3. Whole black masoor is rich in iron, contributing to the prevention of iron-deficiency anemia and supporting overall energy levels.
4. It contains folate, which is important for DNA synthesis and cell division, especially
crucial during pregnancy.

Masoor is traditionally used in Maharashtra to make a spicy curry using Kolhapuri Masala. Can be used with other lentils like Moong and Tur Dal with Rice to make Khichdi. Use a handful of Masoor with other lentils and rice to make multigrain Idli-Dosa batter. Masoor may be presoaked for 15-20 mins before cooking.

1. Best before 6 months from manufacture.
2. Store in a cool, dry place.