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A small brown lentil with its skin still on, also called sabut masoor. It holds its shape when cooked, which is what separates it from the split version. Outside Indian cooking it is sold simply as brown lentils.

They are the same lentil at different stages. Whole masoor keeps its brown skin and stays intact through cooking. Masoor dal is that lentil skinned and split, which exposes the orange interior, cooks in about fifteen minutes and collapses into a smooth purée. They are not interchangeable — the colour tells you which you have.

Yes. What a European or British recipe calls brown lentils is what an Indian recipe calls sabut masoor. A lentil salad, a lentil soup and a sabut masoor dal all start from the same pack.

Not strictly, but it helps more here than with a split dal, because there is a skin to soften. Half an hour makes a real difference to the cooking time and two hours more so. Drain it and cook in fresh water.

About twenty-five to thirty minutes in an open pan once soaked, or two to three whistles in a pressure cooker. Stop while the lentils are tender through but still individually recognisable — a couple of minutes past that and they begin to break down.

Watch the clock rather than the pot, and take them off while they still have their shape. A gentle simmer rather than a rolling boil helps, and salt goes in at the end. If they are for a salad, drain them as soon as they are tender and dress them warm.

Not on the same timing, and usually not at all. A recipe written for split masoor expects a smooth dal in fifteen minutes; whole masoor will still be firm and separate. If you want a smooth dal, our guides to toor dal and moong dal cover the two that are built for it.

Around 18, taking roughly 55g of dry lentils per person. Fewer if the lentils are the centre of the meal rather than a side.

At the current pack price of $3.84, that is about $0.21 a serving. Prices move, so check the arithmetic against the product page.

Airtight, cool, dark and dry, the same as any dry pulse — our guide to toor dal sets out the detail, including the freezer trick for a newly arrived pack.

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