Masoor Dal (Split Red Lentils)
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Description
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
Canada
"STEVE SANDO HAS MADE THE SIMPLE BEAN A BIG DEAL."
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