Masur (Lentil)
The lentil is an edible legume. It is an annual plant known for its lens-shaped seeds. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis.The oldest known carbonized remains of lentil from Greece's Franchthi Cave are dated to 11,000 BC. Canada with and India with are the two leading producers of the world.
Lentils are used worldwide in many different dishes. Indian subcontinent, Fiji, Mauritius, Singapore and the Caribbean, lentil curry is part of the everyday diet, eaten with both rice and roti. They are also used as stuffing in dal parathas and puri for breakfast or snacks. In Iran, rice and lentil is served with fried raisin; this dish is called adas polo.Masoor dal is a good source of carbohydrates, proteins, fibres, vitamins, and other micronutrients such as Iron, Selenium, Folate,Thiamin and Riboflavin.