Red lentils cook up quickly but become soft and do not hold their shape well. They are best used to thicken a dish or in purees. They are most commonly used in Middle Eastern or Indian food dishes. Traditionally, the unhulled (skins on) red lentil, known as the brown massoor, and the hulled (skin removed) red lentil, known as the massoor dal is most common for Indian dishes. Unhulled, they are brown with a red tint and about 1/8 inch in size. With skin removed the seed is orangish red in colour and about 1/16 inch in size.
They have good nutritional value, containing dietary fibre, B-vitamins, protein, and hardly any calories.