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Black Masoor Dal is rich in fiber, in addition to the nutrients that can be obtained from split Masoor Dal. Whole grain adds to the texture and colour of the Dal. The flavour is more earthy complementing the flavours of added spices. Tip: Soak for 30 - 40 min before cooking. Use 2 1/2 to 3 cups of water for a cup of whole Masoor Dal.