India is the world’s biggest producer and consumer of lentils. It is commonly known as dal, lentils typically are served at every meal with steamed rice or bread.
The lentil is an edible pulse/bean. Lentil colors range from yellow to red-orange to green, brown and black.
Lentils are used throughout South Asia, the Mediterranean regions and West Asia. They are frequently combined with rice, which has a similar cooking time.
Rice and lentils are also cooked together in khichdi, a popular dish.
Most dal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dal (or a mix) in water with some turmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavor.
The whole red lentils (Sabut Masoor Dal) are brown skinned and orange inside. It is easy too cook, delicious and nutritious.
In a pressure cooker this can be cooked quickly and easily.
Whole masoor is washed and pressure cooked until it turns soft.