Red Lentil (Daal 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.
Free shipping with advance payment
Free shipping on orders of PKR 3,000 or more with advance payment by bank transfer. Share your payment screenshot with WhatsApp support for confirmation. This offer does not apply to cash-on-delivery orders.
7-day returns
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.
Leakage or transit damage
Contact us for replacement or compensation after basic order and damage verification.
Product Details
Red Lentils (Daal Masoor) are split lentils that cook relatively quickly and soften into a smooth, comforting consistency. Their mild earthy flavour works well in Pakistani masoor daal, soups, stews, khichri and purées.
Why choose Arabian Farms Daal Masoor?
- Non-hybrid red lentils selected for everyday cooking
- Carefully sorted and graded before hygienic packing
- No added colours, flavours or preservatives
- Quick-cooking split lentil for convenient family meals
- Batch-coded product for accountable handling
How to cook red lentils
- Inspect and rinse several times.
- Add fresh water and bring to a controlled simmer.
- Cook until the grains soften to your preferred consistency.
- Finish with a Pakistani tarka of onion, garlic, cumin or other preferred spices.
Soaking is optional because split masoor cooks faster than most whole pulses. Water quantity determines whether the result is thick and spoonable or lighter and more pourable.
Best Pakistani uses
- Masoor daal with rice or roti
- Mixed daal and khichri
- Lentil soup and vegetable stew
- Savoury purées and soft-textured meals
- Quick weekday daal with tarka
Red lentils vs whole lentils
Split red lentils soften quickly and lose their distinct shape. Whole green or black lentils generally need more cooking time and retain more texture.
Nutrition in context
Masoor daal naturally provides plant protein, dietary fibre and carbohydrates. It can contribute to a varied diet without promising digestion, weight or disease-related outcomes.
Storage
Keep the pack sealed in a cool, dry place away from moisture and sunlight. Use a clean, dry scoop and inspect before rinsing.
Frequently asked questions
Does daal masoor need soaking?
No. Soaking is optional, although a brief soak can reduce cooking time further.
Why does red lentil change colour after cooking?
Split red lentils naturally become softer and lighter or more golden as they cook; this is expected.
How much water should I use?
Use more water for soup-like daal and less for a thicker consistency, adding extra hot water during cooking when necessary.
Compare with the fuller texture of Green Lentils (Sabut Moong) or Black Gram (Sabut Maash).
