Black Beluga Lentils are tiny, glossy, black legumes that get their name from their striking resemblance to expensive caviar.
Known for their rich, earthy-nutty flavor, they are highly prized because they hold their shape perfectly when cooked without turning to mush, making them ideal for hearty salads, stews, and side dishes
Characteristics & Nutrition
- Caviar-Like Texture: Because they have a slightly thicker skin than other legumes, they don’t break down or get mushy.
- Nutritional Powerhouse: They are packed with plant-based protein, dietary fiber, iron, folate, magnesium, and potassium.
- Antioxidants: Unlike green or red lentils, black lentils contain anthocyanins—the same powerful antioxidants found in dark berries.
How to Cook Black Lentils (Beluga Lentils). Refer Holy Cow Vegan
Beluga lentils are known in Hindi as Kali Masoor Dal (काली मसूर दाल) or Sabut Masoor (साबुत मसूर). They are the whole, unpeeled, and black-skinned variety of the common red masoor lentil.
While they are called “Beluga” in English because their shiny, round appearance resembles expensive Beluga caviar, in Indian kitchens they are simply the whole variety of masoor.
They are highly nutritious, hold their shape well when cooked, and are an excellent plant-based protein source