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Masoor dal also known as red lentils is a popular and nutritious pulse widely used in Indian cuisine and various other cuisines around the world. It is made from red lentils (Lens culinaris) which are hulled and split. The outer husk is usually removed leaving the orange-red inner part of the lentil.
When cooked masoor dal has a soft creamy texture and a slightly sweet nutty flavor. It breaks down easily making it ideal for soups stews and purees.
Masoor dal is a nutritious source of plant-based protein dietary fiber vitamins (particularly B vitamins like folate) and minerals (such as iron potassium and magnesium). It is often favored in vegetarian and vegan diets for its nutritional value.
Masoor dal is a versatile lentil and is widely used in Indian cooking. It is a primary ingredient in various dals (lentil-based stews or curries) where it is seasoned with spices and served with rice or bread. It can also be used to make soups stews salads and lentil-based side dishes.
Soaking is not required. After rinsing masoor dal is simmered in water or broth until it becomes tender. Cooking times vary but generally take around 15 to 30 minutes. The dal will break down and become soft during cooking.
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