Grocery · 6
Masoor Malka Big Red Lentils
What it is
Masoor Malka are split red lentils that have had their skins removed. This processing makes them cook very quickly and break down easily, resulting in a creamy texture. They are a staple in many cuisines, particularly Indian cooking, where their mild flavor and rapid cooking time are highly valued. These lentils are a convenient pantry item for busy cooks.
How people cook with it
These versatile lentils are perfect for creating hearty soups, stews, and side dishes. They absorb flavors beautifully and can be seasoned in many ways.
- Quick lentil soup base
- Creamy dal preparation
- Thickening agent for stews
- Flavorful side dish
To prepare Masoor Malka, rinse them thoroughly under cold water to remove any dust or debris. They do not require soaking, which is a significant time-saver. Combine the rinsed lentils with water or broth in a pot, typically a ratio of one part lentils to three parts liquid. Bring to a boil, then reduce heat and simmer until tender, usually within 15 to 20 minutes. They will break down considerably, creating a thick consistency. Seasonings can be added during or after cooking.
How it differs from similar foods
Unlike whole lentils, Masoor Malka cook much faster because they are split and de-skinned. This also means they become mushier and creamier when cooked, whereas whole lentils retain their shape better. Their mild flavor makes them a good base for absorbing spices.
Who it is for
Home cooks seeking quick and easy legume options for everyday meals will find these lentils very useful.
How to keep the rest
Store any unused Masoor Malka in an airtight container in a cool, dry place. This will help maintain their freshness and prevent them from absorbing moisture or odors. Properly stored, they can last for a considerable amount of time.