Red Lentils
masoor dal (Indian) · split red lentils · Lens culinaris
Red lentils are split, dehusked green lentils — the removal of their outer husk and their splitting in two gives them their characteristic coral-orange colour and their unique property of dissolving completely with 20–25 minutes of cooking, making them ideal for soups and dals where a thick, smooth texture is the goal. Unlike whole green or Puy lentils, they cannot be cooked al dente: they will always fall apart, which is their great virtue for certain preparations.
Mild, earthy and slightly sweet when cooked. The flavour is neutral enough to absorb surrounding spices and aromatics completely. Cooked red lentils on their own taste clean and vaguely nutty. The flavour develops significantly with the addition of a tadka — tempered spices in hot oil poured over the finished dal.
Completely soft and disintegrating when cooked through. Forms a smooth, thick, almost creamy consistency in soups and dals. No other texture state is achievable — they will always dissolve.
Sealed container in a cool, dry place for up to 2 years. No soaking required before cooking. Dried lentils do not deteriorate in flavour quickly but very old lentils (over 2 years) may take longer to cook.
Rinse in cold water and check for any small stones (a common issue with lentils). No soaking needed. Add to cold or boiling salted water and cook for 20–25 minutes until completely soft. For dal: bloom spices in oil first, add aromatics (onion, garlic, ginger), then add rinsed lentils and water or stock. Add salt partway through cooking — salt at the start can toughen them slightly.