When masoors are prepared, they are first inspected for damaged lentils, stones and other foreign matter. Then they are rinsed until the water runs through and comes out clear. You may also soak the masoors in cold water for 4-6 hours and discard the water. This removes substances that may cause indigestion.
Masoor are used to prepare an inexpensive and nutritious soup all over Europe and North and South America, sometimes combined with some form of chicken or pork. Purée cooked masoor with your favorite herbs and spices and serve as a side dish.
Masoor contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat Apart from a high level of proteins, masoor also contain dietary fiber, Folate, vitamin B1, and mineralsall with virtually no fat. Masoor, like other legumes, are rich in soluble fiber They are a good source of potassium and iron.