Belonging to the Lentil family, sabut masoor dal are round flat lentils, in dark brown colour and have an orange interior. Unlike most lentil variety seeds, these Egyptian lentils don’t require much soaking and are cooked in a short time.

Masoor Dal is used in a variety of ways- one can relish it with rice, rotis and even bread. Or it can simply be used as a condiment in soups.

Also known as ‘kali masoor ki dal’, this lentil variety is a perfect protein food for vegetarians. It provides most of the nutrients that meat offers.

Rice, when prepared with whole masoor dal and other pulses is called khichdi, a very popular recipe in the Indian subcontinent.

Despite its high nutritional content, masoor dal is not a popular household dal. It is frequently not used as an ingredient or a condiment. It usually doesn't require soaking and cooks quickly. The dal preparation should be pressure cooked till done but not mushy.

Health benefits

Lentils are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fibre, lean protein, folate and iron. The Centres for Disease Control and Prevention reports that eating plenty of nutrient-dense foods like lentils can lessen your risk of many serious medical problems. Lentils are not only one of the oldest commonly consumed legumes in history, but they are also one of the simplest to prepare since they don't require a lengthy soaking time like other beans. Some people may experience flatulence and abdominal discomfort when initially adding legumes like lentils into their diet. Cookbook author Mark Bittman recommends incorporating lentils into regular meals slowly, over a period of weeks, and using a commercial digestive aid.
 A single cup of cooked lentils contains 16 grams of dietary fibre.  Lentils contain some soluble fibre, but are an outstanding source of insoluble fibre. According to The Cancer Project, a diet that includes plenty of insoluble fibre can regulate bowel movements, promote digestive system health and may significantly decrease the risk of colon, breast, throat and esophageal cancer. Fibre-rich foods like lentils may also help prevent stroke, heart disease, diabetes, high blood cholesterol and hypertension.

Lentils, as an ancient food source, has been known to mankind for a very long time. The cultivation of lentils is as old as early agriculture. It provides lot of health benefits, which include the following:

Good for Muscle Generation: Our organs and muscles need a constant supply of protein for repair and growth of the body.  Lentils, especially sprouted lentils, contain all the essential amino acids that are needed by our body for good muscle-building and smooth functioning of the body.

Controls Diabetes: A study conducted by Anderson and Bridges showed that in the various categories of foods, dietary fibre was found to be high in the case of the legume family. Lentils, along with beans and peas, belong to the legume family.  Dietary fibre found food such as lentils helps in controlling blood sugar levels. Dietary fibre slows down the rate at which food is absorbed by the blood and thus maintains the sugar level constantly.

Improves Digestion: As lentils contain high levels of dietary fibre, it improves digestion if consumed regularly. It also helps in easy bowel movement, resulting in decreased constipation.

Heart Health: Lentils, with their negligible amounts of fat, are an ideal source of protein without adding any extra fat to the body, thereby promoting a healthy heart. Lentils contain magnesium, which helps in relaxing cardiovascular muscles and helping to lower blood pressure.

Prevents Atherosclerosis: Research conducted by Xu, Yuan, and Chang at the Department of Cereal and Foods Sciences in North Dakota showed that the consumption of lentils provides a supply of antioxidants that decreased the chances of developing atherosclerosis. Also, these antioxidants play a role in neutralizing free radicals and thereby preventing cell and gene damage (aging).

Counteracting Cancer: Studies conducted by Elvira González De Mejía & Valentin I. Prisecaru at the University of Illinois have found that plant lectins, a separate type of plant protein originating from foods like lentils, wheat, peanuts, peas, and soybeans have a great influence on cancer cells. Research studies have shown that these lectins cause cytotoxicity and apoptosis, which means that they have a great potential to control cancer growth.

Good Source of Folic Acid: Lentils are a good source of Vitamin B-complex, such as folate or folic acid. The consumption of folic acid by pregnant woman helps in preventing birth defects. According to study by Susan J Duthie, at the Rowett Research Institute in Aberdeen, UK, a lack of folic acid often results in neural tube defects.  Folate found in lentils helps in the formation of red blood cells, is good for pregnant women, and plays a key role in maintaining homocysteine levels. It is also known to be effective against hypertension and DNA damage, which may result in cancer.

Weight Management:  Research studies suggest that the regular consumption of lentils can help in weight control and increase satiety.

Healthy Nervous System: It was long believed that micronutrients such as vitamins and minerals did not have an effect on the functioning of the brain. However, further research suggested that for the proper functioning of the brain, vitamins and minerals are equally important. According to the research conducted by J.M. Bourre at the Department of Neuro-pharmaco-nutrition at Fernand Widal Hospital in Paris, vitamins and minerals found in lentils are helpful in optimum brain functioning.

High Iron Content: Lentils contain high amounts of iron, which is needed by the body for optimum haemoglobin production. About 36% of the iron of the Daily Recommended value can comes from eating 1 cup (200 grams) of lentils every day.

Improved Electrolytic Activity: Potassium, one of the minerals found in lentils, is regarded as a better substitute for electrolytic activity than sodium. Many diseases have been associated with a high sodium content and a low potassium content in the body. Apart from acting as an electrolyte, potassium is also helpful for the functioning of a number of organs like the heart, brain, and kidney.

Boosts Metabolism: Lentils are a good source of many vitamins, including vitamin B3, which plays a significant role in boosting the digestive and nervous systems. Vitamin B3 offers many other benefits, including cholesterol control, a decreased risk of diseases like Alzheimer’s disease, cataracts, osteoarthritis, and diabetes.

A Few Things to Consider:

Although lentils are good for your health and are the best alternative for meat, poultry, and fish, they also have few disadvantages, which include:

Risk of Kidney Stones: Research conducted by Massey et al. at the Washington State University’s Department of Food Science and Human Nutrition showed that that some lentils such as soy beans, soy foods, peanut butter, and re-fried beans, contain high concentrations of oxalate compounds. These oxalate compounds were responsible for the formation of kidney stones. Therefore, individuals who have kidney stones should stay away from legumes and lentils.

Risk of Kidney Diseases: Consumption of high levels of protein has other side effects as well. On an average, the amount of protein needed for our body stands at 0.8 grams per one kilogram of body weight. Excessive protein consumption can pressurize kidneys in flushing out those excess proteins in the body. In the long run, that elimination can damage overall kidney function.

Formation of Gas Due to Fermentation: After entering the digestive system, lentils start fermenting and subsequently release gas. These gases can make matters uncomfortable and therefore, too much lentil consumption should be avoided unless you don’t mind being a bit gassy!