Lentils, locally known as Masoor, are one of India’s key pulse exports. They are highly valued for their quick cooking properties, earthy flavor, and rich nutritional content, being a major source of plant-based protein and dietary fiber. Indian lentils are exported in whole, split, and polished forms, catering to household, foodservice, and industrial needs across Asia, the Middle East, and Africa.

🌱 Lentils / Masoor Dal

• Botanical Name: Lens culinaris

• Types & Varieties:

  • Whole Red Lentils

  • Split Red Lentils (Masoor Dal)

  • Polished Lentils (processed for export)

• Grades: FAQ (Fair Average Quality), Machine-Cleaned, Sortex-Cleaned (Premium Export Grade)

• Grain Characteristics:

  • Moisture: ≤ 12%

  • Protein: 22–25%

  • Fiber: 10–12%

  • Foreign Matter: ≤ 1%

  • Broken/Cracked: ≤ 2%

• Color: Orange-red (split), brown to red (whole)

• Texture: Uniform, smooth grains, free from infestation and mould

• Shelf Life: 12 months in cool, dry storage

Applications:

• Culinary: Curries, soups, stews, dals, snacks

• Health & Wellness: Flour for bakery and gluten-free foods