How to Cook Whole Masoor Dal (Brown Lentils)

Whole Masoor dal is also known as Brown Whole Lentils. They are great for salads because they maintain their shape after boiling and do not have a strong flavour or aroma so they’ll absorb the flavour of the dressing or marinade.

Here is a photo of Whole Masoor Dal (Brown Whole Lentils) before cooking

Here is a photo of cooked Whole Masoor Dal (Brown Lentils)

They are great for salads.

How to Cook Whole Masoor Dal (Brown Lentils)

Difficulty: easy
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Ingredients

400g (2 cups) dried whole masoor dal (yields 6 cups cooked lentils)
Salt to taste

Instructions

Pick off any dirt, debris or broken lentils and wash the lentils thoroughly in cold water. The damaged lentils should float on top. Remove them.
Soak the lentils in cold water for 2 hours or until they absorb water and plump up. Drain, rinse, and drain. (If you soak them longer, they’ll fall apart). You can also cook them without pre-soaking. It will just take a longer time.
Put the lentils in a deep pot and pour enough water to cover the lentils by ½-inch (1.2cm). Bring the lentils to the boil and skim off the scum that rises to the surface. Reduce the heat and simmer partly covered 13-18 minutes or to your desired doneness. Add salt to taste in the last ten minutes. Do not overcook otherwise they will mush up. (I usually boil mine for 15-18 minutes).
To give the boiled lentils flavour and aroma, you can add bay leaves, dried or fresh herbs like rosemary, thyme or oregano to the beans, while simmering.
Drain the lentils, especially if you want to use them for salad. Let them cool completely. You will have 6 cups cooked lentils.

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