Nourishing, Quick Cooking, & Simple to Prepare
Masoor dal is a small, brown-skinned lentil packed full of iron, protein, and trace minerals. To make digestion easier, the lentil has been split, and the outer skin has been carefully removed, revealing the bright red interior. Red lentils cook quickly and thoroughly, which makes them easy to prepare, and nourishing to the body without taxing the digestive system. The soft, light, and incredibly nutritious qualities of this dal make it a good choice for supporting all three doshas, all year-round. Use red lentils as the base of a warm, grounding soup, or substitute it for mung dal in your kitchari. For a pop of flavor and extra support for agni, try adding delicious spice blends like hingvastak or Kitchari Spice Mix, and don’t forget a spoonful of ghee on top!
Red Lentils (Masoor Dal)
- Rasa (taste): sweet, astringent
- Virya (action): cooling
- Vipaka (post-digestive effect): sweet
- Doshas (constitutions): Balancing for all doshas, may aggravate vata in excess
Sort 1 cup red lentils and soak for 1-4 hours.* Rinse thoroughly, place in a soup pot with 3 cups water and bring to a boil. Reduce heat and simmer until the lentils begin to breakdown, about 30 minutes. Stir frequently and add more water as needed. Makes 4 servings. *If using unsoaked lentils, increase cooking time and add more water. Visit our recipe page for additional recipes, cooking tips, and more!