masoor
In Indian cooking, masoor refers to red lentils (Lens culinaris) — small, salmon-orange lentils that cook quickly and dissolve into a smooth, earthy dal.
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In Indian cooking, masoor refers to red lentils (Lens culinaris) — small, salmon-orange lentils that cook quickly and dissolve into a smooth, earthy dal. Masoor dal is one of the most common everyday dishes across the subcontinent, typically cooked with spices, onion, and tomato. Split masoor is bright orange; the whole dried version appears brownish. The term is widely used in Indian English and diaspora cooking contexts.
She put on a pot of masoor dal with cumin and ginger while the rice steamed.
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(India, cooking) Small orange-red lentils.
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- toor dal65%
Toor dal is a staple of South Asian cooking — specifically the split, hulled version of the pigeon pea, cooked down into a comforting lentil dish eaten across India, Pakistan, and the diaspora. It's the base of sambar in South Indian cuisine and dozens of regional dal preparations. Mild, slightly earthy in flavor, and rich in protein, toor dal is an everyday food in millions of households, simmered with turmeric, tempered with mustard seeds, and served over rice or with roti.
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(India, cookery) A dish of boiled lentils; dal.
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(India) pigeon pea ().
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(India, cooking) A bean () or a dish made from it.