Red lentils

मसूर दाल / masoor dal · kırmızı mercimek

Flavor and role

Hulled orange lentils that need no soaking and break down into a puree in 15-20 minutes. They thicken soups and stews.

Typical dishes and uses

Misir wot, masoor dal, Turkish mercimek corbasi

Substitutes

Replace 1:1 with yellow lentils (moong dal). Brown lentils keep their shape, so the texture differs.

Storage

Keep sealed in a cool place at room temperature for 1 year. Rinse until the water runs clear before use.

Main countries

India · Türkiye · Ethiopia

Used in this book

Misir Wat (Ethiopian Red Lentil Stew)Dal Bhat Tarkari (Nepali Lentils, Rice and Vegetable Curry)HaleemMercimek Çorbası (Turkish Red Lentil Soup)ParippuRoti CanaiNepali Dal Risotto with Timur Butter (Nepali x Italian)Crispy Dal Bhat Rice Cakes with Tomato-Timur AcharDhaba-Style Double Tadka Dal with Coal SmokeThai Red Curry Coconut Dal with Lemongrass TadkaSizzling Tadka Lentil HummusSlow-Simmered Ful with Tahini and Garlic TashaShahi Haleem with Bone-In Shank and Ghee BagharHaleem Shepherd's Pie (Pakistani × British)Chicken Haleem Rice BowlChicken Harira Tortilla SoupHarira Chickpea Toast with Lemon YogurtKhichdi-Style Koshari with Ghee TadkaLokanta-Style Velvet Lentil Soup with CroutonsThai Red Curry Coconut Lentil SoupLentil Soup Shakshuka with Garlic Yogurt & Chili ButterMisir Wat with Homemade Niter KibbehBerbere Lentil Ragù RigatoniMisir Wat Lentil Toast with Jammy EggRoasted Curry Powder Parippu with Crispy ShallotsParippu Coconut Lentil Ramen (Sri Lankan × Japanese)Parippu Cheese Rice Gratin

Updated 2026-10-10