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Published 2007
Husked brown lentils give us dark orange masur dal, the familiar “red” lentil. This is one of the quicker-cooking legumes, ready to eat in less than half an hour. Brown and red lentils can be bought at Indian groceries, certainly, but also at natural food stores in bulk bins. Keep them in a tightly closed container and they last for a long time.
© 2007 All rights reserved. Published by University of California Press.