Lentils, Brown

The word masur describes the whole lentil (Lens culinaris smaller and darker than the common American variety. In its husked form it’s known as masur dal (see Lentils, Red, below). For Parsis, protein-rich masur is one of the core dishes of our kitchen repertoire. Regular supermarket lentils will work perfectly well in making masur, but there’s something extra-good about making it with smaller, darker lentils such as those from France, or with one of the various American boutique varieties, such as Beluga.