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Masoor dal is possibly the most generally used Daal in India. It is essentially the split lentil with no skin and is red in color. It is logically available with no skin. As it is split it does not need prior soaking. When cooked, it turns into a flexible golden colored dal. It has one of the maximum percentages of protein.
Use masoor to make dhal, the classic Indian dish. Cooked masoor dal with your favorite herbs and spices and serve as a side dish.
