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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