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Masoor whole (Red lentil whole)
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Always celebrate taste with health
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Some information about masoor whole:
There are various varieties of masoor available in the market, with colors that range from yellow and reddish-orange to green, brown and black.
As the name suggests, this refers to masoor that has been boiled. You can use two cups of water per cup of masoor and cook in a pot with the cover on. This way, it w ill cook a little faster, use less energy, and perhaps retain more vitamins than open cooking.
A faster way is to pressure-cook the soaked masoor w it h or without salt in boiling water. Bring the concoction to a boil; then turn down the flame to medium-low. If it gets too thick, add more water. The beans are cooked when they burst and the water turns syrupy. At this point, you may add spices, vegetables or even boiled rice as per your preference and recipe requirements. Whole masoor generally take about 30 minutes in a covered pan and 5-6 minutes in a pressure cooker. Foam may form during the first few minutes of cooking, which can simply be skimmed off.
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