Organic Whole Masoor (Brown Lentils)
Product Description
Antique Ayurveda Organic Whole Masoor is sourced from certified organic farms and carefully sorted to ensure uniform quality. Whole masoor (Lens culinaris) — also known as sabut masoor or brown lentils — are the complete, skin-on lentils before husking and splitting. This distinguishes them from the orange-pink split masoor, which has had the outer skin removed.
The brown skin of whole masoor is nutrient-rich and contributes the deep earthy, slightly peppery flavour that is characteristic of this lentil. Whole masoor holds its shape during cooking while becoming soft and creamy inside — producing a whole with more body and texture than the faster-cooking split version.
Whole masoor cooks well in a pressure cooker after brief soaking and makes a hearty, satisfying everyday. Its robust flavour pairs excellently with a bold tadka of onion, garlic, tomato, and whole spices. It is also excellent in soups, stews, and Middle Eastern-inspired lentil preparations.
Our whole masoor is NPOP certified organic — grown without synthetic pesticides — and packed without preservatives or artificial additives.
Key Features & Benefits
| Feature | Detail |
|---|---|
| Skin-On Whole Lentil | Brown skin retained — more natural fibre compared to hulled split masoor. |
| Certified Organic | NPOP certified — grown without synthetic pesticides, fertilisers. |
| Earthy, Robust Flavour | The intact skin contributes a deeper, more complex flavour than split masoor. |
| Good Plant Protein Source | A protein-rich lentil with a useful amino acid profile for plant-based diets. |
| Holds Shape in Cooking | Cooks to a soft, creamy interior while maintaining shape — ideal for thick dals and stews. |
| Rich in Natural Iron | A good natural source of plant-based iron — present in the whole lentil. |
| Rich in Natural Fibre | High dietary fibre content from the intact seed coat. |
| No Additives | Pure whole masoor — no preservatives, no polishing agents, no artificial treatment. |
As Per Ayurveda
Masoor (lens culinaris / Masura in Sanskrit) is described in classical Ayurvedic texts as Laghu (light), Vishada (clear), and having Kashaya rasa (astringent taste). It is generally considered Pitta-reducing and is easier to digest than heavier pulses like rajma or chickpeas. Ayurveda recommends it as a suitable everyday pulse for most constitutions when properly cooked with digestive spices. The skin-on whole version is considered to have stronger Grahi (binding) properties than the hulled split version.
Why Choose Antique Ayurveda
| Reason | Detail |
|---|---|
| NPOP Certified Organic | Full organic certification |
| Whole Grain Integrity | Skin intact — full fibre content and robust flavour preserved. |
| Sorted for Purity | Machine and hand-sorted for uniform size and minimal broken pieces. |
| No Additives | Pure whole masoor — no preservatives, no chemical polishing. |
| Fresh Stock | Packed close to harvest for optimal cooking quality. |
FAQ
A: Soaking for 30–60 minutes before cooking reduces cooking time and improves digestibility. After soaking, pressure cook for 3–4 whistles or boil for 30–35 minutes until tender. The lentils should be fully soft before serving.
A: Whole masoor (sabut masoor) has the outer brown skin intact — it has a darker colour, earthier flavour, and firmer texture. Split red masoor has the skin removed and is split — it appears orange-pink, cooks much faster (15–20 minutes without soaking), and has a milder, more delicate flavour. Both are the same lentil at different stages of processing.
A: Yes — whole masoor makes an excellent base for hearty lentil soups, particularly preparations inspired by Middle Eastern adas (lentil soup). Cook until very soft and partially breaking down, with sautéed onion, cumin, and tomato. A squeeze of lemon at the end brightens the earthy flavour significantly.