Masoor dal english name: hindi, tamil, telugu and more

One line per language, as IFCT 2017 prints them: Hindi masoor dal; Marathi masur dal; Gujarati masoor ni daad; Punjabi dhooli masari dal; Bengali mosur dal; Odia masura dali; Assamese masur dail; Kannada masur bele; Telugu misur pappu; Tamil mysore paruppu; Malayalam masur parippu; Urdu masur dal; Sanskrit masura. The English name IFCT prints is Lentil, dal, and the botanical name is Lens culinaris.

The table comes from IFCT 2017's local-names list, under food code B013 for lentil dal. For six language columns the dal entry disagrees with the two whole-lentil entries of the same plant, and it prints no Urdu name, so those seven columns follow the whole-lentil spellings, which agree with each other; that is why Tamil shows mysore paruppu and Kannada shows masur bele. Every name is written in Latin letters exactly as its source prints it.

Source: IFCT 2017 (ICMR-NIN) local-names list. — means no name recorded in the source.

Masoor in English is red lentils, and masoor ki dal in English is the same answer: ki dal is simply the Hindi way of saying the dal of masoor. IFCT 2017 prints the English name as Lentil, dal for the food it records under the botanical name Lens culinaris, and the University of Sydney GI database uses the everyday name in its cooked entries, which read lentils, red, dried, boiled.

The one plant gives the two forms sold in Indian shops: the whole lentil, brown on the outside, sold as sabut masoor, and the split one, red inside, sold as dhuli masoor or just masoor dal. Both are masoor. Because the table draws on the dal entry and, for seven languages, the whole-lentil entry, its names serve both forms; the Punjabi name, dhooli masari dal, is the split dal's own. For choosing between the two in the kitchen, the guide to whole and split masoor runs through brown versus red.

North India

Hindi prints masoor dal, and everyday Hindi usually says masoor ki dal. Urdu prints a close spelling, masur dal, and Punjabi prints dhooli masari dal.

West India

Gujarati prints masoor ni daad and Marathi prints masur dal, so both western names stay close to the Hindi one.

East India

Bengali prints mosur dal, Odia prints masura dali and Assamese prints masur dail; the three eastern words are close spellings of the same name.

South India

Kannada prints masur bele, Malayalam prints masur parippu, Telugu prints misur pappu and Tamil prints mysore paruppu. The Telugu and Tamil names, misur pappu and mysore paruppu, end in the same words as the names of toor dal in those languages, which the confusion list below sorts out.

Sanskrit

The classical name IFCT records is masura.

• Toor dal (arhar): a different pulse whose English name, red gram, sits right next to red lentil. Toor is the pigeon pea, Cajanus cajan; IFCT 2017 prints arhar dal in Hindi, turdal in Marathi, thugare bele in Kannada, kandi pappu in Telugu and tuvaram paruppu in Tamil. The Telugu pair kandi pappu and misur pappu look alike on a pack; the numbers and the kitchen differences are on masoor dal vs toor dal.
• Whole versus split: sabut masoor is the whole brown lentil and dhuli masoor the split red one; one seed in two shop forms, not two dals. The two forms side by side are covered in the guide to whole and split masoor.

One more mix-up is a spelling one: masoor dal in Hindi, masur dal in Marathi and Urdu and masur dail in Assamese are the same word with small spelling differences, and IFCT prints each spelling under its own language.

IFCT 2017 records the dal's composition and names, not its farming regions. The FAO notes pulses grow almost all over the world, and a 2014 review in Applied Physiology, Nutrition, and Metabolism records that pulses, lentils among them, have been eaten for at least 10,000 years and are among the most extensively used foods in the world. A 2015 review in Nutrients calls lentil a staple for millions of people and a good source of energy that also contains a range of micronutrients and prebiotic carbohydrates.

The GI database's plain red-lentil tests were run in Canada and the UK, so the same dal is cooked and measured far beyond Indian shops. Cook it from the masoor dal recipes roundup, which holds the tadka, khichdi and soup; for the dal's own story, nutrition and storage, the masoor dal hub is the place to start.

What is masoor dal called in english?

Red lentils. The botanical name is Lens culinaris, and IFCT 2017 prints the English name of the food as Lentil, dal. The GI database's cooked entries use the everyday name: lentils, red, dried, boiled. Whole masoor is sold as brown lentils and split masoor as red lentils, so a pack that says red lentils and one that says masoor dal hold the same seed.

What is masoor dal?

The seed of the lentil plant (Lens culinaris), sold whole and brown as sabut masoor or split and skinned as dhuli masoor; the name masoor dal on a pack usually means the split form. It is a pulse, and IFCT 2017 gives the dal 24.35 g of protein per 100 g.

What is red lentils in hindi?

Masoor dal, the Hindi name IFCT 2017 prints, and in everyday Hindi masoor ki dal. Urdu prints a close spelling, masur dal, and shops call the split dal dhuli masoor. The table above lists the same seed in all thirteen Indian languages.

How much protein in masoor dal?

24.35 g of protein per 100 g of raw dal, per IFCT 2017, with 52.53 g of carbohydrates and 10.43 g of fibre in the same 100 g. A katori of cooked dal made from 30 g dry comes to about 7.3 g of protein. The full table is on the masoor dal nutrition page.

Is masoor dal non veg?

No. Masoor dal is the seed of the lentil plant, Lens culinaris, a legume, so it is a plant food, and nothing about the dal is non-vegetarian. The same holds for both shop forms, whole sabut masoor and split dhuli masoor.

Difference between masoor dal and toor dal?

Two different plants: masoor dal is the lentil (Lens culinaris), called red lentils in English, and toor dal is the pigeon pea (Cajanus cajan), called red gram. Masoor carries more protein and iron per 100 g, toor more folate and calcium. The two compared number by number are on masoor dal vs toor dal.