Journey of taste: Masoor dal removes high cholesterol, anemia, this pulse is included in food for thousands of years

Masoor Dal Benefits and History: India is far ahead in terms of origin and consumption of pulses. The reason for this is that a large population here is vegetarian. To get nutritious food for the body, it needs such a diet, which has a lot of it. Indian pulses are helpful in this category. Masoor dal is also the best among these. It prevents cholesterol and also reduces the risk of anemia. It is considered the cheapest among pulses, but is not less than anyone in quality. Thousands of years ago it had grown on the earth. Its origin centers are also different.

Lentils cook very quickly

There are two types of lentils. If the peel is included, it is called black lentils and when the peel is removed, it is called red lentils or red lentils. There is no such thing as dislike with this dal i.e. rich-poor, farmer-urban everyone likes this dal. Its cost is less than other pulses and its specialty is that it cooks very quickly. Add salt and pepper and boil, it will cook in just one steam. Temper the top. The taste will be excellent and it will also be called nutritious. Even if you cook it with non-veg, the taste emerges. This dal is used in dal-gosht. It is said that it cools the heat of the meat and also makes its taste different.

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The cost of masoor dal is less as compared to other pulses and its specialty is that it gets cooked very quickly.

Masoor dal has a very ancient history

Talking about some research reports and books related to the history of food, the history of Masoor Dal is very ancient. According to the American Research Center International Center for Agricultural Research in Arid Areas (ICARDA), lentils first originated in the Fertile Crescent region (Mid-East region) about 12,000 years ago. This vast area which includes modern Iraq, Syria, Lebanon, Palestine, Israel, Jordan, Turkey and Northern Egypt etc. Lentil cultivation then moved eastward to Georgia between 5000 and 4000 BCE and finally reached Indian territory around 2000 BCE. According to the research centre, archaeological evidence suggests that Indians have enjoyed lentil-based cuisine since the early Harappan period, which began around 2800 BCE with the establishment of the first urban centres. South Indian writer KT Achaya has given information in his book ‘Everyday Indian Processed foods’ that lentils have been eaten in India for thousands of years and it was considered more nutritious than non-vegetarian food.

Lentils first originated in the Fertile Crescent region (Middle-East region) about 12,000 years ago.

According to Ayurveda it is beneficial in Pitta and Kapha.

On the other hand, American-Indian botanist Sushma Naithani Has considered two centers of origin of Masoor Dal. He also considered the first center as the Fertile Crescent region and included the Center Asiatic Center in the second center, which includes India, Afghanistan, Tajikistan and Uzbekistan. The special thing is that there is a description of this dal in the Indian Ayurveda book ‘Charaksamhita’ taken in the seventh-eighth century BC. In the book it has been called ‘Masoor’ and information has been given that this lentil is cool, sweet and causes dryness. Its juice is beneficial in Pitta-Kapha dosha. The scripture also says that the body digests lentils easily.

There is a description of this dal in the Indian Ayurveda book ‘Charaksamhita’ taken in the seventh-eighth century BC.

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Masoor dal is rich in protein, fiber and minerals

On the other hand, according to the latest information, in 100 grams of lentils, 20 grams of carbohydrate, 8 grams of fiber, 9 grams of protein, apart from iron, calcium, magnesium, other nutrients are also found. well-known Dietician Anita Lamba According to, this pulse has sufficient amount of fiber and minerals, which are considered good for keeping the heart fit. This fiber can help in lowering cholesterol levels. Folate (a chemical to repair damaged red blood cells) is also found in this pulse. Due to this, red cells also increase, due to which the risk of anemia decreases. This pulse also helps in reducing blood sugar. It also maintains the glow of the skin and slows down the aging system. It is also considered an antioxidant.

Prevents obesity, but if you eat more, you will have acidity

This pulse also has carbohydrates, due to which the stomach feels full. Since, this dal is also low in fat, so this dal does not increase weight. The minerals found in it help in keeping the bones strong. If this pulse is consumed regularly, common diseases can be kept away. This pulse is also considered beneficial for the eyes. Do not consume too much lentils. If you soak it for some time before cooking, then there will be no problem of gas in the stomach. One of the troubles of eating too much can be that this pulse starts producing acid in the body, so include it in the food in general.

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