Lentil recipes (masoor, moong, mash, toor)

Masoor, moong, mash and toor daal each behave differently in the pot. This page lists the dishes that use one of these as an essential ingredient, so you can match what is in the jar to a method.

Red masoor and moong turn soft quickly, while mash and toor take longer and hold more texture. The timers in each recipe reflect that.

Storage and swaps: dry lentils keep for many months in airtight jars; if they take much longer to soften than usual, they are probably old. Masoor and moong can swap for each other in a pinch since both cook quickly, but toor and mash need longer and should not be substituted for them.

This collection has 22 dishes, including Chicken Haleem, Idli Sambar, Dahi Baray. A typical recipe takes about 55 minutes, and each one comes with step-by-step instructions and cooking timers.