Najirpur Farm II · Najirpur
Red Lentils Broken
$1.25 · 1 KG
True Grit
True Grit Buying Desk · 2 min read
Meet Masoor: From Farm to Lentil
The fastest cooking of the common pulses, sold whole or split, always a reliable weeknight option.
Masoor, red lentils, is the pulse to reach for when time is short, cooking faster than almost any other common dal while still bringing real flavour to the table.
Quick introduction
- A small, lens shaped pulse, sold whole with a brownish green skin or split into the familiar orange red dal.
- Among the fastest cooking common pulses, often needing little to no soaking, especially in split form.
- Split masoor breaks down into a smooth dal quickly. Whole masoor holds its shape better for a heartier curry.
- A reliable weeknight staple, given how little planning it needs compared to most other dals.
- A sensible first pulse to buy if you are building a pantry and want something genuinely quick to cook.
- Pairs well with almost any simple tempering, cumin, garlic and dried red chilli in ghee.
Our standards
Meet masoor questions
- Is masoor a good starting pulse for a beginner cook?
- Yes, its fast, forgiving cooking time makes it one of the easiest pulses to start with.
- Should I buy whole or split masoor first?
- Split, for its speed and versatility across everyday dal and khichdi.
- Does masoor need soaking?
- Barely, split masoor cooks well with little to no soaking, unlike many other common pulses.
- What dishes is masoor best known for?
- A quick everyday dal and khichdi, along with a heartier whole masoor curry.
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