Masoor dal

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[[Image:|thumb|300px|right|Masoor dal]]

Contents 1 Name Variations 2 About Masoor dal 3 Production of Masoor dal 4 Buying Masoor dal 4.1 Masoor dal Variations 5 Preparing Masoor dal 6 Cooking Masoor dal 7 Storing Masoor dal 8 Masoor dal Nutrition 8.1 Masoor dal Nutritional Research 9 Masoor dal Recipes 9.1 Masoor dal Related Recipes

[edit] Name Variations

• masar dal
• mussoor dal
• masur dal
• pink lentil

[edit] About Masoor dal

Wikipedia Article About Masoor dal on Wikipedia Masoor dal : Made from red lentils. Dal (also spelled dhal, dahl, or daal) is a Sanskrit term common to many South Asian languages referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine. The latter can be seen as a milder cousin of the South Indian sambar. The hulling of a pulse is intended to improve digestibility and palatability, but carries some cost in nutrition by reducing fiber content, not unlike that suffered in the milling of whole grains into refined grains.

[edit] Production of Masoor dal

[edit] Buying Masoor dal

[edit] Masoor dal Variations

[edit] Preparing Masoor dal

[edit] Cooking Masoor dal

[edit] Storing Masoor dal

[edit] Masoor dal Nutrition

• Masoor dal Nutrient Charts

[edit] Masoor dal Nutritional Research

[edit] Masoor dal Recipes

Add a Masoor dal Recipe to Cookbookwiki:

Name of masoor dal Recipe or Article	Add to Category
	masoor dal Recipe Buying masoor dal Article masoor dal NutritionalResearch Article masoor dal Preparation Article masoor dal Cooking Method Article

• Masoor dal Recipes
• Masoor dal Recipes by Preparation Time
• Masoor dal Recipes by Cost
• Masoor dal Recipes by Dish Type

[edit] Masoor dal Related Recipes

• Category Masoor dal