The seeds require a cooking time of 10 to 30 minutes. Lentils are used throughout South Asia, the Mediterranean regions and West Asia. They are frequently combined with rice, which has a similar cooking time. Masoor Brown have a mild, often earthy flavor, and they are best if cooked with assertive flavorings.
Pressure cook the soaked masoor with or without salt in boiling water. Bring the concoction to a boil, then turn the down the flame to medium-low. If it gets too thick, add more water. The beans are cooked when they burst and the water turns syrupy. Whole masoor generally take about 30 minutes in a covered pan and 5-6 minutes in a pressure cooker. Foam may form during the first few minutes of cooking, which can simply be skimmed off.
Whole masoor, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can they help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.