Bansi
Bansi Masoor Whole Red Lentils
What it is
These are whole red lentils, also known as masoor dal. They are small, oval-shaped legumes that have a reddish-brown outer skin and a yellow or orange interior. When cooked, they break down easily, becoming soft and creamy. They are a staple in many cuisines, particularly in South Asia.
How people cook with it
Whole red lentils are versatile and can be used in a wide range of savory preparations. Their ability to soften and thicken makes them ideal for soups and stews.
- Thickening soups
- Adding to stews
- Making dal
- Creating dips
Before cooking, it is generally recommended to rinse the whole red lentils under cold water to remove any dust or debris. They do not typically require soaking, which is a convenience for busy cooks. Once rinsed, they can be added directly to your cooking liquid, such as water or broth. They cook relatively quickly, usually within 20 to 30 minutes, depending on the desired texture. They are often simmered until tender and can be mashed or left whole.
How it differs from similar foods
Whole red lentils differ from split red lentils in their texture and cooking time. The whole form retains its shape slightly better initially, though they still break down considerably. Split lentils cook faster and become mushier more readily, making them ideal for very smooth preparations.
Who it is for
Home cooks looking for a quick and easy legume for everyday meals will find these lentils useful.
How to keep the rest
To maintain freshness, store the remaining whole red lentils in an airtight container in a cool, dry place. This will help prevent them from absorbing moisture or becoming stale. Avoid storing them in direct sunlight or near heat sources.