summary of Kali Masoor ki Daal and Achari Gosht
Masoor is probably the most commonly used Daal in subcontinent. It is available whole and with its skin - (brown-colored Saabut Masoor) or split and without skin (known as Masoor). It does not need soaking prior to cooking as it is a "soft" Daal and cooks quickly. When cooked Masoor turns a soft golden color.
Similar Recipes in written format