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