Laxmi Whole Masoor is premium whole red lentils with their brown skin on — earthy, wholesome and quick to cook. A pantry staple across India and beyond, whole masoor holds its shape for textured dals, nourishing soups and protein-packed sprouted salads.

Wholesome and Versatile

• Skin-on whole lentils with extra fiber and a firmer bite
• Quick-cooking with little or no soaking
• Sprouts well for fresh salads and chaat
• High in protein, iron and folate

How to Use

Rinse and simmer or pressure cook with turmeric until tender. Finish with a cumin-garlic tadka for everyday dal, or fold into soups and stews. To sprout, soak overnight, drain and rest until tails form.

FAQs

What is the difference between whole masoor and masoor dal? Whole masoor keeps its skin and stays firmer, while masoor dal is split, skinned and cooks into a softer puree.

Can I sprout whole masoor? Yes, it sprouts readily after an overnight soak.

Does it need soaking? Not really; rinse and cook, though a short soak speeds things up.

Packaged in a facility that also processes tree nuts, peanuts, sesame, soy and wheat. Rinse before cooking.