Masoor Dal, also known as lentil, is a kind of pulse which is derived from a plant belonging to the legume family. Masoor Dal crop was amongst the first crops that were domesticated and included in the human diet in the in the Near East (refers to Western Asian countries between the Mediterranean Sea and Ian in the historical context) during the non-pottery producing Neolithic period. It is a culinary preparation which belongs to the Indian cuisine and the ingredients for making it include turmeric, garam masala, salt, ginger, garlic, onion, tomatoes, chilies, coriander, Masoor Dal and oil. Regional variations of the Masoor Dal Recipes include Moong Masoor Dal and Kali Masoor Dal.