Masoor dal is probably the most commonly used Daal in India. It is basically the split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a "soft" Daal and cooks quickly. When cooked , Masoor dal turns a soft golden color. With 26% protein, lentils have the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent which has a large vegetarian population.
TIP: The seeds have a short cooking time and a distinctive earthy flavor.
Posted by Jon on 4th Feb 2016
This was shipped to my home, and it's still cheaper than going to the grocery store! The lentils cook down really fast with no soaking required. Excellent for a quick vegetarian meal.
Posted by Pat on 26th May 2014
These red lentils are awesome & I've been using them for the past year & a half.