Omega Red Masoor Dal: quick-cooking split red lentils for dal and red lentil soup. Single 1 kg pack.
Red masoor dal is the split, hulled lentil, salmon-pink when raw and golden once cooked. Lentils are annual legumes grown for their lens-shaped seeds. Masoor dal needs no soaking and breaks down in 15 to 20 minutes into a smooth, creamy dal, which makes it the base of quick weeknight dals, Middle Eastern red lentil soup with cumin and lemon, and Turkish mercimek corbasi. It also thickens vegetable soups. Skim off any foam during the first minutes of boiling. Keep the dal in a closed jar away from steam, and use older stock first so it softens evenly. For a simple dal, simmer masoor with turmeric and salt, then pour over ghee in which cumin, garlic and chilli have sizzled. Add spinach or tomato near the end for colour, and a squeeze of lemon to brighten the finished dish.
