Description:
Dark brown to greenish black in color whole masoor. These lentils take longer to cook and soaking them overnight helps reduce cooking time. Whole masoor is used to make the favorite masoor ki dal. The flavor of this dal dish is always heightened with a twist of lemon juice for an added tartness. Because of their rich flavor, they are also added to minced meat for kebabs, blended into meat curries or seasoned with flavors of ginger and garlic.