Masoor Dal

Split red lentils from certified organic farms, unpolished and untreated. Masoor is the fastest-cooking dal in the Indian pantry — fifteen to twenty minutes on an open flame, no soaking needed — because the seed is small and the skin has been removed. It breaks down into a soft, almost creamy consistency rather than holding shape, which makes it the right choice for a smooth dal or a thickened soup and the wrong one if you want distinct grains. The orange-pink colour fades to pale yellow as it cooks; that is normal and not a sign of anything. Nutritionally it is strong on protein, iron and folate, and among the more digestible pulses. Pure & Sure sources from certified organic farms and tests every harvest against 250+ pesticide residues in NABL and ISO 17025 accredited laboratories, which is a materially better documentation position than the unbranded loose dal most people buy this as.