Product Introduction (Nature & Properties)
Small, flat, orange-red split lentil with the skin removed. It cooks very quickly, has a mild, earthy flavor, and breaks down easily to form a thick consistency, making it ideal for soups and purees. Rich in protein, iron, and B vitamins.
Export Types
Primarily Whole Red Lentils (brown skin) and Split Red Lentils (Masoor Dal), which is the most common form.
Specification (Key Export Metrics)
Moisture: Max 12%. Foreign Matter: Max 0.5%. Splits/Broken: Max 2%. Color should be a uniform, vibrant orange-red. Must be free from infestation and discoloration.
Harvest Time
February to April (Main Rabi crop).
Shelf Life
12 to 18 months when stored in a cool, dry, and hygienic environment.