Masoor dal Lentil is a good source of protein, dietary fiber, iron, and other essential nutrients, making it a nutritious addition to vegetarian and vegan diets. The three main products:

1.Whole brown lentils are characterized by their brown color and lens-shaped appearance. They generally require about 20-30 minutes of cooking time. When cooked, they maintain their shape and offer an earthy flavor, making them ideal for use in salads, soups, and stews where a firmer texture is desired.

2. Whole red lentils are smaller and rounder compared to brown lentils, with a reddish-orange color. They cook relatively quickly, usually in about 20 minutes, but tend to become mushy. Their slightly sweet and nutty flavor makes them suitable for dishes like curries, where a softer consistency is beneficial.

3. Split red lentils, which are the split halves of whole red lentils, cook the fastest among the three types, typically in 10-15 minutes. They break down easily during cooking, creating a creamy texture with a mild and slightly sweet taste. This characteristic makes them excellent for thickening dahls, soups, and purées, where they contribute to a smoother consistency.