Omega Red Lentil Whole: whole sabut masoor lentils for dal, soups and salads. Single 1 kg pack.
Whole red lentils, or sabut masoor, are brown-skinned lentils with an orange interior. Being whole, they hold their shape better than split red dal while still cooking fairly quickly, in about 25 to 30 minutes. The lentil plant grows around 40 cm tall, with seeds usually two to a pod. Use whole masoor for Punjabi sabut masoor dal, lentil and rice dishes, soups and salads with lemon and herbs. A short soak of 30 minutes gives a softer result. Store them dry and sealed, and look over each batch for small stones before rinsing. Whole masoor is also cooked with spinach, tomatoes and garlic for a nourishing one-pot meal, and in Bengal it is simmered thin with mustard oil and green chilli. Leftover cooked lentils keep for three days chilled and reheat well with a splash of water.
