"7.1.2 Lentil/Masoor Dal Masoor dal also known as red lentil is a prevalent pulse in Indian cuisines and widely utilized in diverse food products. It is a type of lentil with a reddish-orange color, a small size and can cook easily as compared to other lentils. It can be cooked without prior soaking like other pulses. To cook masoor dal, it is rinsed thoroughly and then cooked with water or broth until it becomes tender. It can be seasoned with various spices and herbs. Masoor dal is mainly consumed in the form of for lunch and dinner meals along with boiled rice, , and so forth. It is typically cooked with s, tomatoes, onions, and sometimes and . The combination of rice and dal is known by different names in different countries, for example in Nepal, it is known as dal bhat, and in Pakistan, it is known as dal chawal. Dal tadka is a popular variation of lentil curry where the cooked lentils/masoor dal are often tempered with spices like , s, garlic, and curry leaves."