Masoor dal is split, husked red lentil. In Dutch: rode linzen, which you can also find in ordinary supermarkets. Masoor dal needs no soaking and cooks in 15 to 20 minutes, making it the quickest dal.
What is masoor dal used for?
A quick weeknight dal tadka, lentil soup and as a thickener in curries. Masoor dal breaks down while cooking and turns creamy. The orange colour turns yellow when it is done.
How does it differ from whole masoor?
Whole masoor is the brown lentil with its skin. It keeps its shape, has more bite and cooks in about 25 to 40 minutes.
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Frequently asked questions
- Does masoor dal need soaking?
- No. A good rinse is enough.
- Why does masoor dal turn yellow?
- The orange-red colour fades to yellow during cooking; that is normal.