The Masoor dal is also known as “Split Red Lentils”. Dal is the general term used for all the lentils in the subcontinent. It is the softest and squashy in all lentil families and can cook effortlessly without soaking prior to cooking, unlike many other legumes. Split red lentils take less time in cooking because their seed coat has already been removed which makes them hard and denser. The masoor dal has its unique reddish color. Due, to its richer nutritional value people around the globe, consume it as a special part of their diet. It provides us a pleasant tempting earthy flavor. Masoor dal curry is mostly served with rice, naan, or tortillas after flambéing. “Masoor Dal flambéing” can be richer by using our special Garam Masala. Split red lentils can also be used in a variety of soups to provide soups a thick consistency and a richer taste.
