Red Lentils

Using Red Lentils in Indian Cooking

Have a look on the Dhal Curry Guide page for some more general information about lentils.

Red lentils are actually brown lentils which have been split and de-husked (had their skin removed). These have a richer, lighter flavour then the brown version and cook much more quickly (about 15-20 mins). Once cooked they tend to break down forming a puree a little and in Western cooking they tend to be used to thicken soups and casseroles.

In Indian food this is known as Masoor di Dhal which is a delicious rich yellow lentil dish cooked with a delicate masala paste usually eaten with roti or rice.