#19 best seller · Dals & Lentils · Aara
Masoor Dal (Split Red Lentils)
Fifteen minutes, no soaking, no pressure cooker. The weeknight rescue dal.
Masoor dal is what I cook when it's 8:40pm and dinner hasn't started. It needs no soaking, no pressure cooker, and it's soft in fifteen minutes in an open pot.
For students in Appleton and Stevens Point cooking in a dorm with one burner, this is the single most useful bag in the store.
The fastest good dal you can make
One cup masoor, three cups water, turmeric, salt. Open pot, medium heat, fifteen minutes, stir occasionally.
Tadka of ghee, jeera, garlic, dried red chilli, hing. Pour over. Lemon. Done.
It also does other things
Masoor dal soup with ginger and tomato, which is basically Indian lentil soup and perfect for February in Wisconsin.
Dhaba-style masoor with heavy onion masala and a smoky dhungar finish.
Blended into a base for baby food or a thick, silky dal for pouring over rice.
Buying and storing
Bright salmon-orange grains. Faded pink or dusty grains mean old stock. Masoor loses its color as it ages.
Ravi's quick tips
- •Skim the foam in the first few minutes for a cleaner-tasting dal.
- •It thickens a lot as it cools — cook it looser than you want to eat it.
- •Don't pressure cook more than two whistles or it turns to paste.
Frequently asked
Masoor dal vs whole masoor?
Whole masoor is the brown-skinned lentil, firmer and earthier. The split red one is skinless and much faster.
Is masoor dal the same as red lentils at the supermarket?
Essentially yes, though Indian-brand masoor is usually fresher and cheaper by weight.
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