Masoor dal - skinned split red lentils (they actually orange in color)
Mint - widely used herb often paired with lamb. Indian mint has a stronger flavor and more pungent aroma than Western varieties.
masoor dal = masar dal = mussoor dal = masur dal = pink lentil Notes: These are skinned and split masoor lentils. They're salmon-colored, cook quickly, and turn golden and mushy when cooked.
Masoor Dal (Pakistani): Split oranges and lentils
Matambre (Argentine): Cuisine of rolled-meat
Mattar Pulao (Indian): A dish of green pea pulao ...
75 gm masoor dal washed
30 gm ghee
150 gm chopped onion
2tbsp ginger garlic paste
100gm red pumpkin peeled & diced
100 gm brinjal peeled & diced
100 gm potatoes diced
50 gm sweet potatoes diced
30 gm fenugreek leaves chopped/spinach ...
Some of the common dals include Moong Dal, Mung Dal, Urad Dal, Tuvar (Toor) Dal, Masoor Dal, or Channa Dal. Since a cooked lentil or small split pea does not retain its shape well after being cooked, dal dishes typically are puréed.
 See also: Nuts, Water, Side, Cooking, Garbanzo
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