Manna Browntop Millet Grains (Chotti Kangni)

• Coul and Dry Place: Store the black masoor whule in a coul, dry, and dark place. Exposure to heat, humidity, and light can lead to spoilage and loss of flavour.
• Airtight Container: Transfer the black masoor whule to an airtight container or a resealable bag to protect them from moisture and pests. Make sure the container is clean and dry before storing.
• Avoid Sunlight: Keep the black masoor whule away from direct sunlight and sources of heat, such as stoves or ovens. Sunlight and heat can accelerate the deterioration of the pulses.
• Use Quickly: While black masoor whule have a long shelf life when stored properly, it's best to use them within a reasonable time frame to ensure freshness and flavour.
• Check for Spoilage: Periodically check the black masoor whule for any signs of spoilage, such as mould, unusual odours, or insect infestation. Discard any pulses that appear to be spoiled.

• Calories: 116
• Carbs: 20g
• Fat: 0g
• Protein: 9g

• Masoor dal is used for making dals
• Healthy masoor dals
• Khichdi, soups
• Baby dal recipes
• Dosas
• Tomato rasam

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