brown lentils/sabut masoor

Brown lentils are a variety of lentil that hold their shape nicely. They are brown skinned and orange inside.
Sabut Masoor is a whole brown lentil that is orange on the inside. It has a pleasant earthy flavour and is commonly used to make dal, soups and stews.

Indian pulses are usually available in three types: the whole pulse, (sabut), the split pulse with the skins on, (chilka dal) or the split pulse without the skin, (dhuli dal).

Sabut simply means "whole" . Dal means "split" with or without the skin. Chilka means with skin & dhuli means without skin.

For example, split (sabut) urad beans are urad dal, split sabut masoor beans are masoor dal.
  1. SatNavSaysStraightOn

    Recipe Rummaniyeh (Palestinian Lentil & Aubergine Stew with Pomegranate Molasses)

    Rummaniyeh is a Palestinian Lentil & Aubergine Stew with Pomegranate Molasses. It's sweet so not one for Morning Glory ! lol My recipe is adapted from this one (Rummaniyeh - Lara Abdulhadi) by Lara Abdulhadi I had to improvise a touch because of a distinct lack of dried brown lentils...
  2. Basmati and Brown Lentils.jpeg

    Basmati and Brown Lentils.jpeg

  3. Brown Lentil Soup.jpeg

    Brown Lentil Soup.jpeg

  4. Morning Glory

    Recipe Lentils with Spinach, Tahini and Pomegranate Molasses

    This dish is somewhat inspired by a Palestinian dish called Rummaniyeh ( a stew of lentils with aubergine and pomegranate). Sometimes Rummaniyeh is served with a tahini and yoghurt dressing. Here I used tahini in the stew, to add a creaminess to the lentils which contrasts well with the sour...
  5. ElizabethB

    Recipe Lentil Soup

    This is one of George's favorites. I did not make it this month but do make it frequently. I did make it early January. INGREDIENTS 1 1/4 lbs. mild Italian sausage 1 lb. dried Lentils 1 small to medium yellow onion - diced 1 stalk celery - diced 1 large carrot - diced 1 small Zucchini -...
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