Masoor dal is a small, brown-skinned lentil packed full of iron, protein, and trace minerals. To make digestion easier, the lentil has been split, and the outer skin has been carefully removed, revealing the bright red interior. Red lentils cook quickly and thoroughly, which makes them easy to prepare, and nourishing to the body without taxing the digestive system. The soft, light, and incredibly nutritious qualities of this dal make it a good choice for supporting all three doshas, all year-round. Use red lentils as the base of a warm, grounding soup, or substitute it for mung dal in your kitchari. For a pop of flavor and extra support for agni, try adding delicious spice blends like hingvastak or Kitchari Spice Mix, and don’t forget a spoonful of ghee on top!
When you purchase certified organic herbs from Banyan Botanicals, you can be confident that you are making a healthful choice, while also contributing to a healthier planet. In order to meet the USDA’s stringent organic standards our entire line of supply is regularly inspected by independent 3rd party certifying agencies.Learn More
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Many widely used plants are threatened and in danger of being unavailable either through extinction or protective legislation. Banyan Botanicals is working to reverse this trend by supporting sustainable projects that use ecologically friendly methods of farming and harvesting.Learn More
Cooking Instructions:Sort 1 cup red lentils and soak for 1-4 hours.* Rinse thoroughly, place in a soup pot with 3 cups water and bring to a boil. Reduce heat and simmer until the lentils begin to breakdown, about 30 minutes. Stir frequently and add more water as needed. Makes 4 servings. *If using unsoaked lentils, increase cooking time and add more water. Visit our recipe page for additional recipes, cooking tips, and more!
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