Black Lentils (Masoor)
Delivery across Pakistan
Same-day or swift local delivery is available in Islamabad/Rawalpindi, Lahore, Sadiqabad and Bahawalpur, subject to stock and outlet coverage. Other Pakistan destinations usually arrive within 3–5 days.
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Return within 7 days of purchase. Opened oil bottles are accepted when less than 10% has been used. Approved returns have no courier charge; customers in a branch city are encouraged to return to the nearest outlet.
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Product Details
Black Lentils (Whole Masoor) are small, dark-skinned lentils with an earthy flavour and a tender but distinct texture when cooked. They suit Pakistani sabut masoor daal, mixed daal, soups, stews and slow-simmered dishes.
Why choose Arabian Farms Whole Masoor?
- Non-hybrid whole masoor selected for everyday cooking
- Carefully sorted and graded before hygienic packing
- No added colours, flavours or preservatives
- Whole lentils that retain more structure than split red masoor
- Batch-coded for accountable handling
How to cook black lentils
- Inspect and rinse thoroughly.
- Soak for 2–4 hours when convenient to reduce cooking time.
- Drain, add fresh water and simmer or pressure-cook until fully tender.
- Finish with onion, tomato, garlic and spices according to your daal recipe.
Soaking is optional, but cooking time varies with water quality, cookware and the age of the lentils. Add acidic ingredients after the lentils begin to soften if they remain firm.
Best Pakistani uses
- Sabut masoor daal
- Mixed daal
- Masoor with rice or roti
- Lentil soup and vegetable stew
- Slow-cooked savoury bowls
Whole masoor vs red masoor daal
Whole masoor retains its dark skin and shape, giving a firmer texture and longer cooking time. Split red masoor cooks faster and softens into a smoother daal. Black gram, or sabut maash, is a different pulse with a creamier result.
Nutrition in context
Whole masoor naturally provides plant protein, dietary fibre and carbohydrates. Serving size and the complete meal matter more than broad claims about digestion, heart health or energy.
Storage
Keep sealed in a cool, dry place away from moisture, heat and sunlight. Use a clean, dry scoop and inspect before rinsing.
Frequently asked questions
Are black lentils and black gram the same?
No. Whole masoor and sabut maash are different pulses, with different grain sizes, cooking times and finished textures.
Do whole masoor lentils need soaking?
Soaking is optional, but a 2–4 hour soak can shorten cooking and promote even tenderness.
Why is my sabut masoor taking longer to soften?
Hard water, older lentils and acidic ingredients added early can increase cooking time.
For a quicker-cooking option, compare Red Lentils (Daal Masoor). For a creamier whole pulse, see Black Gram (Sabut Maash).
