Legumes play an important role in the highly evolved vegetarian cuisine of India, as well as in Ayurvedic cuisine, since they are an easily digestible form of high protein. Masoor Dal (also Ulundhu) or Split Red Lentil is a light, very digestible type of lentil that cooks very quickly. It is very popular in India where it is used both for formal entertaining as well as everyday cooking.

Split Red Lentil can be cooked without soaking. Split red lentils are commonly used in India, and have a delicate, nutty taste. Use this Laxmi Masoor Dal (Red Lentil) to make soups, stews, sauces for pasta and salads, and spicy dals.

In Ayurveda, red lentil is considered one of the most digestible, highly nourishing forms of protein, and is recommended for children, elderly people and convalescents. Mung Dal soup is the comfort food of India. Make into a stew by cooking this dal with tomatoes and vegetables.

Red Masoor Dal can be combined with Yellow Mung Dal to make a lighter type of kitchari, a very nourishing porridge eaten during panchakarma and to help the body get rid of toxins. Kitchari is the best fasting food used in Ayurveda. Red Lentil - Mung Dal Kitchari can be made with 1 part rice and 1/2 part skinned moong dal and 1/2 part red lentil cooked with turmeric, salt and ginger. It is seasoned with cumin and other spices fried in ghee. Vegetables can be added to it as well.

4 lb. bag