DESCRIPTION - Red lentils are popularly known as 'masoor dhuli dal' in India. This is a variation of masoor dal where the dal is removed from its black skin, revealing a red or orange body and split into two halves, resulting in flat-shaped lentils. These lentils belong to a bushy plant in the legume family, which bears pods containing these lentils. Split red lentils cook very quickly and easily and become creamy and golden in color when cooked. Since they are soft, they do not require soaking before cooking. They are mild in flavor, so they are tempered with oil and various spices.

PREPARATION AND USE –
• Lentils are delicious added to stews, dals, curries, and chilies, and are fantastic as a meat substitute for wraps, veggie burgers, and meatless sloppy joes.
• They are also very tasty cooked alone and served with rice or mixed with other vegetables.
• A delicious khichdi can also be prepared by adding masoor dal, rice and spices.
• It can also be served as soup when some vegetables or meat/chicken are added.

THE HEALTH BENEFITS –
• Split red lentils are rich in antioxidants that prevent and reduce cellular and tissue damage that leads to rapid aging.
• These are a rich source of fiber, which in turn is good for digestion because fiber easily pushes waste materials out of the intestine. This is beneficial for the stomach, as it requires less stomach acid and bile for digestion, helping to prevent problems such as digestive inflammation, stomach ulcers, and colon cancer.
• These are rich in vitamins A, C, E, copper and zinc, which are important nutrients that protect and strengthen vision.
• They contain iron that helps in the development of red blood cells in the body and therefore prevents anemia.
• It also has immunostimulant properties due to the presence of zinc in it.

NUTRITIONAL VALUES -
• Energy- 954kJ/ 318kcal
• Fat-1.3g
• Carbohydrates- 56.3 g
• Fiber- 5.0g
• Protein- 23.8 g