Masoor is a brown skinned pulse that is reddish orange on the inside and hence called Red Lentil. Masoor is one the fastest cooking lentils. These are cleaned by hand and unpolished to retain nutrition.  

Cleaned and sorted in a facility where wheat, seeds and nuts are processed

Whole Black Masoor

Masoor is traditionally used in Maharashtra to make a spicy curry using Kolhapuri Masala. Can be used with other lentils like Moong and Tur Dal with Rice to make Khichdi. Use a handful of Masoor with other lentils and rice to make multigrain Idli-Dosa batter. Masoor may be presoaked for 15-20 mins before cooking.