These split red lentils are the base for many Indian dal dishes, a spiced, stewed lentil dish. Lentils absorb water as they cook and will soak up the spices and herbs added to their cooking liquid. Cook on its own for a grain salad, make a Moroccan style soup, or use for a new type of hummus.
If cooking on the stove top, soak the masoor for at least one hour before cooking. When cooking dal, use twice as much water as the masoor.
Masoor is priced per ounce.