Brown lentils are the mainstay of traditional lentil soup because they tend to disintegrate when cooked and thicken the soup. Brown lentils contain a strong flavour and are able to maintain their shape throughout cooking.
Masoor Dal, or red lentil, is orange-red in color and very popular across the world especially in India. Mild, sweet, and buttery in flavor, masoor daal is commonly used in soups and stews. This lentil cooks quickly and is generally served with rice and vegetables because of its creamy texture when cooked.
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