A quick-cooking, nutrient-rich pulse with a mild, earthy flavour and a red-orange colour, commonly used in soups, stews and curries. It is a nutritional powerhouse, particularly rich in plant-based protein, fibre, iron and other essential vitamins and minerals. Masoor dal is a staple in many cuisines, especially Indian and Middle Eastern, and is valued for its versatility and health benefits, such as supporting digestion and helping manage cholesterol.
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Red lentils, also known as Masoor Dal or Lal Masoor, are whole brown lentils that have been split and de-skinned. They are pink when raw and turn golden or yellow when cooked (especially with turmeric/haldi). This legume cooks faster than many other dals and can also be prepared in a regular pot instead of a pressure cooker. In that case, soak for about an hour, then boil in plenty of water to help it cook through.
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