Masoor Dal
Masoor dal is husked, split red lentils, the same ones you know from the supermarket, just in the pack size an Indian kitchen goes through. No soaking needed: they break down into a creamy dal in 15–20 minutes, which makes them the answer on evenings when dinner has to be quick.
The classic way is to cook it with turmeric and finish with a ghee tadka of cumin, garlic and dried chillies; Bengali kitchens add panch phoron. We stock masoor dal from Aayush and Schani and red lentils from Avanee, all in 1 kg packs, easy to add when you order your rice, atta and spices for the week.
A squeeze of lemon and fresh coriander at the end, rice or roti on the side, and that's all a good masoor dal needs.
Delivery is free from €40 and €4.99 below that, the same price anywhere in Germany, and orders usually arrive within 2–3 business days.
Frequently asked questions
- Is masoor dal the same as red lentils?
- Yes. Masoor dal is the Indian name for husked, split red lentils. Whole masoor (sabut masoor) keeps its brown skin and takes longer to cook.
- Do you need to soak masoor dal?
- No. Rinse two or three times until the water runs clear, then simmer in three times the water for 15–20 minutes, or two pressure-cooker whistles.
- How fast is delivery and what does it cost?
- We ship across Germany, usually within 2–3 business days. Delivery is free on orders from €40; below that it costs €4.99, the same price wherever you are in Germany.