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Description
Masoor dal, commonly known as red lentils in English, is a versatile and highly nutritious legume widely used in Indian, Middle Eastern, and Mediterranean cuisine. Here is a detailed description: Key Characteristics Identity: It is a type of lentil, which is an edible pulse. Its botanical name is Lens culinaris. Flavor & Texture: It has a rich, nutty flavor. When cooked, the split and skinned variety (red lentils) breaks down quickly, resulting in a creamy, smooth, and soft texture. Cooking Time: It is one of the fastest-cooking dals and generally does not require soaking before cooking (especially the split, skinned variety).
