Red or Brown, Whole or Split — Four Combinations
Masoor is traded in two colours and two forms, giving four distinct products. The cooking behaviour differs sharply, so ordering "masoor dal" without qualifying both attributes leaves too much open.
Split red masoor is the fastest-cooking pulse in common trade, which is why it dominates convenience and food-service applications. Whole brown holds its shape and is preferred where the lentil must stay intact on the plate.
Typical Specifications
On specifications: the figures above reflect standard industry specifications for this product. Your actual batch values are confirmed on a NABL-accredited Certificate of Analysis issued against your specific lot — provided with every shipment, and with sample orders before you commit to bulk. We do not ask buyers to take a specification on trust.
Infestation — The Risk Buyers Underestimate
Pulses are the commodity most vulnerable to storage pest damage in transit. A consignment that passes at load port can arrive weevilled if fumigation and packing were inadequate. This is the most common quality dispute in pulse trade.
We issue a fumigation certificate with every pulse shipment and can arrange third-party pre-shipment inspection where independent verification is required.
Documentation — Handled End to End
We prepare the full document set and hand over originals within 24 hours of the Bill of Lading date.
HS Code 0713.40. Halal and Organic available on request.
How Ordering Works
MOQ is discussed at order stage. Packing from 1kg retail to 50kg bulk. Payment by advance TT, LC at sight, or DP/DA case by case.
Buyer Questions
What is the difference between red and brown masoor?
Brown masoor retains its seed coat and holds its shape through cooking, making it suitable for salads and stews where the lentil must stay intact. Red masoor is dehusked, revealing the salmon-coloured interior, and breaks down quickly into a smooth consistency. They are not interchangeable in a recipe, so specify colour as well as form.
Which masoor form cooks fastest?
Split red masoor, sometimes called football masoor, is the fastest-cooking pulse in common trade. That is why it dominates convenience products and food service. Whole brown masoor takes considerably longer and holds its shape, which is the point of using it.
Why is fumigation so important for pulses?
Pulses are highly vulnerable to storage pest damage in transit, and a lot that passes at load port can arrive weevilled if fumigation or packing were inadequate. This is the single most common cause of quality disputes in pulse trade. We issue a fumigation certificate before container stuffing on every shipment.
What HS code applies to masoor dal?
Lentils, including all masoor types and forms, are exported from India under HS Code 0713.40, covering dried lentils whether or not shelled or split. We declare the correct code on all shipping documents.
What moisture level should masoor be shipped at?
Standard specification is a maximum of 12 to 14 percent. Above that range the risk of mould and pest activity rises sharply in transit, particularly on longer routes and through humid transhipment ports. Your batch figure is confirmed on the NABL Certificate of Analysis.
Can I get a sample with a COA before bulk?
Yes. Sample orders carry the same NABL-accredited Certificate of Analysis standard as bulk shipments, so you can verify purity, moisture, damage percentage and pesticide results before committing.
Source Masoor Dal (Red Lentils) Export from India from India
FOB or CIF quote within 24 hours. Full documentation, third-party inspection available.
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