Masoor Dal is one of the most commonly used Dals in India. It is a split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a "soft" Dal and cooks quickly. When cooked, Masoor dal turns into a soft golden color. With 26% protein, this lentilhas the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent, which has a large vegetarian population. The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and have a distinctive earthy flavor.

Masoor Dal is one of the most commonly used Dals in India. It is a split lentil without skin and is red in color. It does not need soaking prior to cooking as it is a "soft" Dal and cooks quickly. When cooked, Masoor dal turns into a soft golden color. With 26% protein, this lentilhas the third-highest level of protein, by weight, of any plant-based food after soybeans and hemp. Masoor dal is an important part of the diet in many parts of the world, especially in the Indian subcontinent, which has a large vegetarian population. The seeds have a short cooking time (especially for small varieties with the husk removed, such as the common red lentil) and have a distinctive earthy flavor.