Masoor is probably the most commonly used daal (lentil) in India. It is available whole and split and without skin. It does not need soaking prior to cooking as it is a "soft" Daal and cooks quickly.?ÿFootball red is Sortex de-husked Red lentils polished or unpolished with oil or water are reddish-orange in color and are mainly used in soups, stews, and casseroles.
