Masoor dal and red lentils
Split red lentils are the most forgiving pulse in the cupboard. Hulled and halved, they cook in about 15 minutes, need no soaking and collapse into a silky dal or soup. In South Asia… 10 Products
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Masoor dal and red lentils
Split red lentils are the most forgiving pulse in the cupboard. Hulled and halved, they cook in about 15 minutes, need no soaking and collapse into a silky dal or soup. In South Asia they're masoor or musur dal; in Turkey, kırmızı mercimek. We stock split red lentils from TRS, Heera and other brands, whole red lentils from Suntat in packs up to 2.5 kg, and brown whole masoor for heartier, Punjabi-style curries.
A Bengali household might make musur dal every day, thin and fragrant with panch phoron or nigella seeds, ready to pour over rice. Whole masoor is simmered with tomato and garam masala until thick, while Turkish cooks blend red lentils with onion, carrot and paprika for mercimek çorbası. For something different, try our mixed lentils, known as panchmishali dal.
Explore all pulses in dal and lentils, and add a little turmeric for that golden colour.
Quick Bengali musur dal
- Rinse 200 g of red lentils and simmer with 900 ml water, half a teaspoon of turmeric and salt for about 15 minutes until they fall apart. Whisk until smooth.
- In a small pan heat a tablespoon of mustard oil or ghee, then add half a teaspoon of panch phoron or nigella, two dried chillies and a sliced onion. Fry until golden.
- Pour the tempering over the dal, bring back to the boil and finish with coriander.
Whole brown masoor takes longer: soak for 2–3 hours and simmer for 30–35 minutes. Red lentils also thicken haleem nicely, and if you like a tempering with bite, use mustard oil labelled as edible.
Frequently asked questions
Are masoor dal and red lentils the same?
Yes. Masoor dal is simply the South Asian name for red lentils. Hulled and split, they're bright orange; whole with the skin on, they're brown and sold as whole masoor or brown lentils. The taste is similar, but whole ones take much longer to cook.
Why do red lentils foam when cooking?
As they come to the boil, starch and proteins are released and form a froth. Rinsing the lentils thoroughly beforehand helps a lot. Skim off whatever foam appears, or add a teaspoon of oil to the water to stop the pot boiling over.
Can I use these red lentils for Turkish lentil soup?
Absolutely. For four bowls, simmer 200 g of red lentils with an onion, a carrot, a small potato and about 1.2 litres of stock for 20 minutes. Blend until smooth and season with cumin, paprika, butter and a squeeze of lemon.
How should I store large packs of lentils?
Decant them into jars or tubs with tight lids and keep them somewhere dry and dark. Stored like that they keep for a long time, but very old lentils turn hard and take far longer to soften, so try to use your stock within a year.