Masoor Dal

What Is Masoor Dal?

Masoor dal is red lentils (Lens culinaris) with their skins removed and split in half, giving them an orange-salmon color. It is essentially the same legume as the red lentils used in Turkish cooking; “dal” is a term from South Asian cuisine.

It cooks very quickly, breaks down easily, and becomes creamy, making it a staple in soups and spiced dal dishes. It is a convenient legume because it can be cooked without soaking.

Masoor Dal Nutrition

100 g of dry masoor dal provides approximately 350 kcal of energy, a high amount of protein (approximately 24 g), very little fat, and plenty of fiber; it is rich in folate, iron, and potassium. Values are approximate and based on a similar lentil profile.

What Are the Benefits of Masoor Dal?

With its high plant protein, fiber, and folate content, masoor dal can be considered a valuable part of a balanced, plant-forward diet.

This is general information; masoor dal is a food and is not a substitute for medical treatment.

How to Choose Masoor Dal

Good masoor dal has bright orange-salmon, dry, uniform, insect-free lentils. Avoid faded or dusty lentils and products with a high proportion of broken pieces.

• The color should be bright orange-salmon
• It should be dry and free of insects
• Avoid dusty or faded lentils

How to Store Masoor Dal

Store dry masoor dal for a long time in a sealed jar in a cool, dry place. Keep it away from moisture and heat, and make sure the jar is dry.

Using Masoor Dal in the Kitchen

Masoor dal is used most often in lentil soup and spiced dal dishes, as well as in purées, meatball mixtures, and side dishes. Because it breaks down quickly, it is ideal for creamy soups; it pairs well with garlic, cumin, and butter.

How to Cook Masoor Dal

Rinse the masoor dal and boil it in approximately three times its volume of water, skimming off the foam, until tender. It breaks down quickly into a creamy consistency. Season it with spices and a tadka of onion and butter.

Frequently Asked Questions

Are masoor dal and red lentils the same?

Yes. Masoor dal is split red lentils with the skins removed. It is essentially the same legume as the red lentils used in Turkish cooking.

Does masoor dal need to be soaked?

Usually not; because it cooks very quickly, it can be boiled directly without soaking. A quick rinse is usually enough.

Why does masoor dal break down quickly?

Because it has been skinned and split in half, it softens and breaks down easily during cooking; this makes it ideal for creamy soups and purées.

This is general information; masoor dal is a food and is not a substitute for medical treatment.