Red Lentil (Red Masoor)
ถั่วเลนทิลสีแดง
 
Red Lentil ( Red Masoor ) ถั่วเลนทิลสีแดง  
About Masoor Dal
Masoor Dal is Hindi for ‘orange lentils’, ‘red lentils’ or ‘pink lentils’. Basically these are the same lentils with different names. But note that these are not the same as Puy lentils, which are a green French lentil.
The Masoor Dal lentils can be split or whole, and both types are used in Indian cuisine. The split and husked red lentils are called Dhuli Masoor Dal in Hindi.
Split and husked lentils have an orange-pink color. However, the whole Masoor Dal with the husks have a dark brown color and thus called Brown Lentils.
While wonderfully unique, both of these lentils are equally delicious and easy to make with whatever pantry staples you have. Keep reading for step-by-step photos and instructions for making this tasty Indian Red Lentils.
How to make Masoor Dal
Preparation
1. To start, rinse ½ cup of masoor dal (split and husked red lentils) under cool running water for a minute or so. Drain the water.
Then add the rinsed red lentils to a 3-litre stovetop pressure cooker along with 1 ½ to 1 ¾ cups of water.
You can opt to cook the lentils in the Instant Pot, adding water as needed. These lentils also cook easily in a pot or pan on the stovetop. Add about 1.5 to 2 cups water or more when cooking in a pan.
2. Pressure cook the red lentils on a medium to medium-high heat for 5 to 6 whistles, or until they become soft and mushy.
Let the pressure drop naturally in the cooker, then only open the lid. Check the cooked red lentils.
The lentils have to be tender and softened completely. Mash lightly with a wooden spoon or a whisk lightly with a wired whisk. Set aside.