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Masoor Dal (Split Red Lentils)

$ 6.25

Free shipping on orders $50+

Quick-cooking with a mild flavor and hearty texture. A pantry staple of the Indian kitchen. 

We've been slowly expanding our lentil offerings, and we find we love each new variety more than the last. These tender, flavorful lentils are easy to love, and have quickly become a staff favorite. 

According to Indian chef Arnab Chakladar, who holds court at myannoyingopinions.com:

"Masoor dal is typically used in South Asia in one of two variants: either whole and unpeeled (these look like tiny dirty brown pebbles) or split and peeled (these span the colour gamut from orange to red to pink). Despite starting out on the orange-red-pink spectrum, split masoor dal will turn yellow when cooked (and will also completely fall apart when cooked).

The word 'dal' both refers to the ingredient (lentils) and to one specific class of dishes made with the ingredient ('stewed' lentils)."

To learn more about masoor dal from an expert, check out this post from Arnab with cooking advice and variations.

Cooking Suggestions

Use in your favorite Indian recipes, stews, and curries

From the Rancho Gordo Kitchen

You don’t have to make Indian/South Asian dishes with red split lentils, but we've found a simple dal with turmeric, cumin, and onion is hard to beat.

Cooking Instructions

Check lentils for debris, and rinse thoroughly. Place 1 cup lentils in a pot and add 5 cups water. Add 1/2 teaspoon turmeric powder, if desired. Bring to a full boil, then reduce heat to a gentle simmer, using a lid to help regulate the heat. Cook, stirring occasionally, until lentils are soft, 20 to 30 minutes. Salt to taste. To finish, in a small skillet, heat 1 tablespoon ghee or oil over medium heat. Add 1/2 teaspoon cumin seeds and saute until fragrant. Add 4 tablespoons chopped onion; when browned, mix in with the cooked dal.

Latin name

Lens culinaris

Country of origin



Bon Appétit Magazine

Masoor Dal (Split Red Lentils)

$ 6.25
Shipping Details

Free Shipping on each order $50 and over

FedEx Ground shipments, and one shipping location per order.

For orders less than $50: 
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The Rancho Gordo Story

You Can Blame it All on the Dutch

I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.

My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country. 

All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

You can read more about the Rancho Gordo story here.


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