While Masoor Dal Split is earthy in flavor and is used to prepare thick lentil soups or are mixed with vegetables to prepare a hearty side dish, split/whole Masoor Dal and Small Masoor are favored for their runny consistency. This acts as a good complement for rice. While East Indian cuisine is simply incomplete without Masoor Dal, the rest of India uses Masoor Dal variants as solo or in combination with other lentils to prepare soups, vadas, and much more. Outside of India, it forms a popular base for salads and patties.
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