We are offering masoor dal.
masoor dal is probably the most commonly used daal in india. It is basically the split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a "soft" daal and cooks quickly. When cooked , masoor dal turns a soft golden color. With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Masoor dal is an important part of the diet in many parts of the world, especially in the indian subcontinent which has large vegetarian population. The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor

We are offering masoor dal.
masoor dal is probably the most commonly used daal in india. It is basically the split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a "soft" daal and cooks quickly. When cooked , masoor dal turns a soft golden color. With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Masoor dal is an important part of the diet in many parts of the world, especially in the indian subcontinent which has large vegetarian population. The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and a distinctive earthy flavor