What Are Red Lentils?

What actually defines them

• A small, lens shaped pulse, sold whole with a brownish green skin or split and dehusked into an orange red dal.
• Known as masoor in Hindi, among the fastest cooking common pulses, often needing little to no soaking.
• Whole masoor holds its shape better in cooking. Split masoor breaks down quickly into a smooth dal.
• Colour changes noticeably once dehusked, the skin's brownish green giving way to the orange red interior most people picture as red lentils.
• A common everyday pulse across much of India, valued as much for convenience as for flavour.

Our standards

Red lentil questions

Is masoor dal the same as red lentils?

Yes, masoor is the Hindi name for red lentils, the same pulse sold under either term.

Why are split red lentils orange rather than red?

The colour is closer to orange or pink once dehusked. Red lentils is simply the common English name for the pulse.

Do red lentils need soaking before cooking?

Not much, if at all. Masoor is among the fastest cooking common pulses, especially in split form.

Is whole masoor the same pulse as split masoor dal?

Yes, whole masoor keeps its skin, while split masoor dal has been dehusked and split, changing colour and cooking time.