Masoor dal is called red lentils in English.
Red lentils, known botanically as Lens culinaris, are a staple ingredient in various cuisines worldwide, particularly in Indian, Middle Eastern, and Mediterranean dishes. They are prized for their rich, nutty flavor and their ability to cook quickly. Unlike some other lentils, red lentils tend to break down and become quite soft when cooked, making them ideal for thickening soups, stews, and sauces. They also come in different forms: whole, split, with or without the husk.
Here's a summary in a table format:
| Feature | Description |
|---|---|
| English Name | Red Lentils |
| Botanical Name | Lens culinaris |
| Flavor | Rich, nutty |
| Cooking | Cooks quickly and becomes soft |
| Usage | Soups, stews, sauces, Indian dishes |
Therefore, when you're looking for masoor dal in an English-speaking context, simply ask for red lentils.
