• BROWN LENTILS (MASOOR, MASAR,
MUSSOOR): Since my last book, these
have become my go-to lentils. They hold
up incredibly well cooked plain in a
slow cooker and then used throughout
the week for salads and quick curries.
My daughter Neha says this is her
favorite lunchbox item. These lentils are
small, round, and dark brown. In the
West, they are more easily recognized
split and skinned—uncooked, they have
an almost salmon color, and they are
referred to as red lentils or masoor dal.
It’s a bit bizarre, but when they’re
cooked, they turn yellow (sort of like
saffron!). The split and skinned version
of this lentil cooks quickly and makes a
