masoor

Masoor, commonly referred to as masoor dal when split, denotes the red lentil, the edible seeds of Lens culinaris. The masoor seed is small and lens-shaped; when hulled and split it turns orange to pinkish-red. Whole masoor seeds are typically brownish-green or grayish. Masoor belongs to the legume family and is grown as an annual crop. It is native to the Near East and has been cultivated for millennia; today it is widely grown in the Indian subcontinent, the Middle East, and parts of North America, with major production in India, Canada, and Turkey.

Processing and cooking: Whole masoor lentils usually cook in 25–35 minutes without pre-soaking, while split red masoor dal cooks more quickly, often in 10–20 minutes. They absorb flavors well and are commonly used in dals, curries, soups, and stews. In Middle Eastern and Mediterranean cooking they are puréed to thicken dishes or prepared as soups.

Nutrition and use: Masoor seeds are a high-protein, high-fiber food, providing iron, folate, and other minerals. Per 100 g of dry lentils, protein is around 24 g, fiber about 8–12 g, and iron 3–5 mg; values vary by variety. They are gluten-free and have a moderate glycemic index, making them a popular choice for balanced meals.

Storage and cultivation: Store in a cool, dry place in sealed containers to prevent moisture and pests. As an annual crop, masoor prefers well-drained soil and warm temperatures and tolerates a range of growing conditions, but is sensitive to frost.