Masur Dal
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Masur Dal is highly nutritious. It is an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and folate, which support muscle repair, digestion, and heart health.
Masur Dal is a protein-dense legume, containing approximately 24.63g of protein per 100g of dry lentils. This makes it a vital protein source for those following vegetarian or vegan diets.
Yes, it is beneficial for weight management. Its high fiber content promotes a feeling of fullness and satiety, while its low fat content (about 1.06g per 100g) helps keep overall calorie intake low.
Naturally, Masur Dal is gluten-free as it is a legume. It is a safe and healthy carbohydrate and protein source for individuals with celiac disease or gluten sensitivities.
Yes, Masur Dal has a low glycemic index, which helps in managing blood sugar levels by preventing rapid spikes. The high fiber content also aids in regulating glucose absorption.
Unlike many other legumes, split Masur Dal (red lentils) does not strictly require soaking because it cooks very quickly. However, rinsing it thoroughly or soaking for 20-30 minutes can help improve digestion and further reduce cooking time.
To cook Masur Dal, rinse it well and boil it in a 1:3 ratio of dal to water. It typically takes 15-20 minutes to become soft and creamy, making it ideal for soups, stews, and traditional Indian dal dishes.
Masur Dal is a versatile ingredient found in cuisines around the world. With 352 calories per 100g and 24.63 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Masur Dal is generally not considered keto-friendly because it is high in carbohydrates, with about 63.35g per 100g. While it is a healthy complex carb, it may exceed the daily carb limits for a strict ketogenic diet.
Dry Masur Dal can last for up to 12 months when stored in an airtight container in a cool, dry place. Once cooked, it should be refrigerated and consumed within 3 to 5 days.
The main benefits include boosting energy through its high iron content, supporting fetal development with folate, and improving digestive health via dietary fiber. It also contains antioxidants that support overall heart health.
