(also masoor dal)
A lentil of a small orange-red variety.
- The most popular of these are dried, split mung beans (moong dal) and dried black gram beans (urad dal); the yellow split pea (channa dal); and small, pinkish-red lentils (masoor dal) that turn pale yellow when cooked.
- Still, those who do go there to savour the ‘best of Parsi cuisine’ - showcased in dishes such as akoori, patra-ni-machhi, sali boti and sali murghi, curry rice, dhandal patio, cutlets, and masoor - get to dine, and dance as well.
- Masoor may be substituted with any other whole lentils of your choice.
From Hindi masūr.
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