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.
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