Masoor is probably the most commonly used Daal in India. It is available whole and with its skin - (brown-colored Saabut Masoor) or split and without skin (known as Masoor). Saabut means whole and the brownish skin is left on in this type of Masoor Daal. It can be used in all the same dishes as Masoor Daal (split and skin removed). Saabut Masoor takes slightly longer to cook than Masoor Daal.A variety of masoor lentils exist with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. Masoor are sold in many forms, with or without the skins, whole or split.

Masoor Related Recipes
Sahira, Saanghar
Noor Khan, Karachi
Tehmina Hashmi, Karachi
tayyaba, karachi
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