lentil

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len·til

 (lĕn′təl)
n.
1. A leguminous plant (Lens culinaris) native to southwest Asia, having flat pods containing lens-shaped, edible seeds.
2. The round, flattened seed of this plant.

[Middle English, from Old French lentille, from Vulgar Latin *lentīcula, from Latin lenticula, diminutive of lēns, lent-, lentil.]

lentil

(ˈlɛntɪl)
n
1. (Plants) a small annual leguminous plant, Lens culinaris, of the Mediterranean region and W Asia, having edible brownish convex seeds
2. (Plants) any of the seeds of this plant, which are cooked and eaten as a vegetable, in soups, etc
[C13: from Old French lentille, from Latin lenticula, diminutive of lēns lentil]

len•til

(ˈlɛn tɪl, -tl)

n.
1. a plant, Lens culinaris, of the legume family, having flattened, biconvex seeds used as food.
2. the seed itself.
[1200–50; < Old French lentille < Vulgar Latin *lentīcula for Latin lenticula. See lenticel]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.lentil - round flat seed of the lentil plant used for foodlentil - round flat seed of the lentil plant used for food
legume - the seedpod of a leguminous plant (such as peas or beans or lentils)
Lens culinaris, lentil plant, lentil - widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodder
2.lentil - the fruit or seed of a lentil plant
legume - the fruit or seed of any of various bean or pea plants consisting of a case that splits along both sides when ripe and having the seeds attach to one side of the case
Lens culinaris, lentil plant, lentil - widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodder
3.lentil - widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodderlentil - widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodder
lentil - round flat seed of the lentil plant used for food
legume, leguminous plant - an erect or climbing bean or pea plant of the family Leguminosae
lentil - the fruit or seed of a lentil plant
Translations
نبات العَدَس، حب العَدَس
čočka
linse
lencse
linsubaun
lēca
šošovica
leča
lins

lentil

[ˈlentl]
A. Nlenteja f
B. CPD lentil soup Nsopa f de lentejas

lentil

[ˈlɛntɪl] nlentille f

lentil

nLinse f; lentil soupLinsensuppe f

lentil

[ˈlɛntl] nlenticchia

lentil

(ˈlentil) noun
the small orange or green seed of a pod-bearing plant, used in soups etc.
References in periodicals archive ?
"Contributions in cash or of the following items are welcome: rice, wheat flour, chana dal, masoor dal, cooking oil, powdered milk, tea, sugar, and salt."
Meanwhile, Manoj Kanti Deb, state Food, Civil Supply, and Consumer Affairs Minister said that after 'masoor dal', from today, the Tripura government added sugar @Rs.
Ingredients * 1/2 cup red lentils (masoor dal) * 1/2 cup Bengal gram (channa dal) * 1/2 cup split moong beans (moong dal) * 1/2 cup split pigeon peas (toor/arhar dal) * 1/2 cup split black beans (urad dal) * 2 tablespoons oil * 1 medium onion, chopped * 1/2 inch piece ginger, chopped * 2 cloves garlic, chopped * 1/4 teaspoon turmeric powder * 1 teaspoon red chilli powder * 2 cloves * 1 stick cinnamon * 1 bay leaf * Salt to taste * 4 ripe tomatoes, pureed * 2 green chillies, chopped * A small bunch of coriander leaves, finely chopped For Tempering: * 2 tablespoons ghee (clarified butter) * 1 teaspoon cumin seeds * 4-5 dry red chillies Preparation Soak the dals for about 1 hour.
Local traders said a 15kg bag of Masoor Dal, which used to be supplied at prices between QR50-55 some two months ago now costs at least QR10-15 more.
Masoor Dal (Imported)###3660/3850###3660/3850###3280/3440###11.6%/11.9%
Rajasthanis customarily enjoy baati with Panchmel Dal (a combination of five lentils--toor dal, green moong dal, yellow moong dal, chana dal and masoor dal) and churma (a sweet concoction prepared with wheat flour, ghee and jaggery).