How-to: Cook Any Indian Dal (2024)

This is an in-depth guide for beginners for cooking the creamiest Indian dal! It has information for how to source lentils, instructions for cooking them on the stovetop vs. in the pressure cooker, and recipes of varying difficulty to guide you on your dal journey.

What is dal?

Dal can refer to both the lentil and the dish created from the lentil. Since there are many Indian languages, there are many words for both the lentil and dish. In Hindi the word is dal, in Tamil it is paruppu, in Telegu it is pappu, and in English they are called lentils - just to name a few of the languages.

Buying the right lentil

There are various recipes or preparations of dal, some creamier and some that have a bit more texture. It is important to understand the different ways that lentils are processed and the varieties used in Indian cooking so you can buy the right variety for your preference and use case.

Whole vs. Split and Hulled vs. Unhulled Dals

At a high level, any lentil or dal can be sold in its whole form or split into smaller discs. In addition, a lentil has an outer skin which can be hulled or removed, or the lentil can be sold un-hulled (aka with the skin on). So as a result many dals can be processed and sold in these ways:

• Whole Dal, Un-hulled (Skin on)
• Whole Dal, Hulled (Skin off)
• Split Dal, Un-hulled (Skin on)
• Split Dal, Hulled (Skin off)

The general rule of thumb when cooking these different varieties is that:

• Whole dals are thicker than split dals so they require longer cook time
• Whole dals retain their shape better and add texture whereas split dals tend to lose their shape and create a creamy texture in the dal recipes.
• Un-hulled dals (skin on) take slightly longer time to cook than hulled (skin off) dal.
• Hulled (skin off) dals lead to a silkier and more velvety dal compared to un-hulled dal, which have a bit of texture.
• Un-hulled dals add more fiber and other nutritional value to the final dish compared to hulled dals.

Most common varieties of dal in Indian cooking

Now that we understand the ways in which a lentil variety can be processed, we need to understand some of the most common varieties of lentils used in Indian cooking. Below are the top 5 most common varieties in Indian cooking ranked roughly in the order of thinnest to thickest:

1. Masoor Dal (Thinnest)
2. Moong Dal
3. Toor Dal
4. Urad Dal
5. Chana Dal (Thickest)

In order to learn more about each individual dal variety you can either read their detailed blog post, linked here, that goes over that variety in detail, or you can get a higher level overview in the guide to different dal varieties in Indian cooking. In general, the thinner dals cook faster whereas the thicker dals take a longer time to cook.

So for each Indian dal variety, you can see up to four permutations of that variety based on how it is processed. So if we use urad dal as an example, it is sold as follows:

• Black urad dal whole - Whole dal, un-hulled (skin on)
• White urad dal whole aka urad gota - Whole dal, hulled (skin off)
• Split urad dal (Skin on) - Split dal with speckles of black skin
• Split urad dal (Skin off) - Split dal that is white

Picking the right lentil based on preference

Now let's put all of that information together and create different goals or preferences that you have for your dal, matched with the variety that will yield that result:

See Also

Do you know what these pulses are called in English? Dal Surname Meaning & Dal Family History at Ancestry.co.uk®The Easiest Indian Dish You're Not MakingHow to flavour dals without tomatoes | The Times of India

Scenario # 1:

You need a weeknight dal that cooks quickly and is creamy.

Best Dal Option:

Split and hulled moong or masoor dal. Choose split and hulled masoor or moong dal since they are thinner varieties, the split version so it is creamy, and a variety with the skin removed for the velvety texture. Split and hulled toor dal is also a good back up option here but it is thicker so it requires some soaking and takes longer to cook.

Scenario # 2:

You want a dal with a creamy interior but that still retains its shape and adds texture.

Best Dal Option:

Whole black urad dal (unhulled) or split hulled chana dal. Both of these dal varieties are on the thicker side so they tend to retain their shape even after cooking. Fun fact: chana dal when not split or hulled are just chickpeas! Any other whole dal would also work here but urad dal and chana dal have the creamiest and fluffiest centers.

Scenario # 3:

You are health-conscious and want a creamy dal that is also packed with nutrients.

Best Dal Option:

Choose split moong or masoor dal that is unhulled. The skin of the dal contains fiber and other nutrients. The dal will melt into a creamy texture because it is split and because the moong and masoor varieties are thin. It won't be as velvety as if you went with the hulled option, but the un-hulled option gives you the nutritional benefits you desire.

Overview of steps for making dal

This is a high level overview of the steps for making dal that goes over the decision making process at each step.

1. Wash Dal (Required for all dals)
2. Soak dal (Required for some dals)
3. Add base flavors and inclusions to dal (Optional) - Ex: Sautéing onions/tomatoes/garlic to cook with dal, adding spinach, adding spices.
4. Cook dal in water (Required) - Cook dal with water either via pressure cooker/Instant Pot or stovetop.
5. Add tadka or additional inclusions (Optional) - Ex: Add another layer of flavor to the dal with additional spices that are tempered in oil/ghee to add poured on top of the dal.

Why washing dal is important

Washing dal is the first important step that is required for making any type of dal variety. It is important to wash the dal to rid it of the accumulated dirt, pesticides, and excess starches on its exterior. Washing the dal ensures that you have a final dish that cooks evenly and with a clean flavor.

How to wash dal

There are many ways of washing dal, but my preferred way is to:

1. Add dal to a large bowl.
2. Add enough warm water to cover the dal but which doesn't exceed ¾ the depth of the bowl.
3. Use your fingers to scrub and swish the dal in the water and release its residues and excess starches.
4. Empty the cloudy water in the bowl by tilt into the sink while keeping your hands on the tilted side of the bowl to catch lentils that may fall. It is not necessary to empty all of the water, just most of it.
5. Repeat steps 2-4 about 3-5 times or until the water is mostly clear. A test to see if the water is clear enough is to submerge your hands in the water once the dal has been scrubbed and see if the water is clear enough to see your hands.

Other prefer to wash dal in a mesh strainer and run the dal through running water. However, I do not prefer this method because it is hard to easily see when the dal has been washed adequately.

Why and when do you need to soak dal?

Soaking dal is sometimes an optional step and sometimes it is a step that is required. In general, soaking dal is important to help hydrate and soften the dal so that it cooks evenly and quickly. In addition, dal that has time to soak is easier to digest compared to dal that is not soaked.

The rule of thumb of is that you should to soak dals that are thicker while soaking is optional for thinner dals. Practically, this means that dal that are sold whole (i.e. whole urad dal and whole moong dal) always benefit from soaking and the thicker varieties of split dals (split toor dal, split chana dal) also benefit from soaking.

How long to soak lentils for dal?

For split varieties soak the dal between 30 minutes - 4 hours. For whole dals soak the lentils between 4 hours - 8 hours (overnight). Here is a guideline of how long to soak dal varieties depending on dal variety:

• Soaking optional - ~1 hour - Split Moong Dal, Split Masoor Dal, Split Urad Dal
• ~1 to ~2 hours - Whole Masoor Dal
• ~2 to ~6 hours - Toor Dal, Chana Dal
• ~4 hours to ~overnight - Whole Urad Dal

Pressure Cooker vs. Instant Pot vs. Stovetop Cooking Methods

There are two traditional ways of cooking dal. One is to use a pressure cooker and the other is to use the stovetop. Using the pressure cooker can be further divided into using a traditional/manual pressure cooker that sits on the stove and using an electric pressure cooker aka the Instant Pot. There are pros and cons on each of these methods and I will list them below.

Pressure Cooker (Traditional)

General How-To:

1. Add dal + water into the pressure cooker.
2. Lock the lid onto the top and put the weight/pressure cooker regulator onto the vent (the thing that sits on top of the lid).
3. Turn stove on medium heat and wait to hear the whistles of the pressure cooker which indicate when the pressure is at a certain threshold and when the food is cooked (i.e. stop stove after 2 whistles, etc.).
4. Turn off stove and wait for pressure cooker to depressurize.
5. Open, check dal for doneness, and simmer without the pressure setting for more cook time if needed, then finish remaining steps of recipe.

Pros:

• Fast cook time compared to stovetop method. Especially helpful for cooking thick varieties of dal faster.
• Easier to get a creamy consistency for dal. It's much easier to get dal that is velvety and where the individual lentils melt into a smooth texture than on the stovetop.
• Less adjusting of water amount in the recipe compared to stovetop. Not that much evaporation occurs compared to the stovetop method, so there is less adjusting needed with water amount.

Cons:

• Need specialized equipment.
• Need to stand by stove and regulate heat from stove (unlike with an electric pressure cooker). It is important to keep a watchful eye and stand close by to the pressure cooker so you can hear the number of whistles.
• Need to follow safety protocols to prevent pressure cooker from exploding. Make sure to lock/seal properly, turn off/slow down the heat after a certain whistle, and open only after depressurized; otherwise it can explode. This is one of the big things that makes beginners intimidated by the traditional pressure cooker.

Pressure Cooker (Electric - Instant Pot)

My favorite way to cook dal is using this methodology! It is the quickest and most hands-off.

General How-To:

1. Add dal + water into the Instant Pot.
2. Lock the lid onto the top and make sure the venting valve is closed.
3. Set the Instant Pot setting to High Pressure and set time depending on the dal variety you are making.
4. Come back when time is up and either wait for Instant Pot to naturally depressurize or carefully turn the valve using a long utensil to quickly depressurize.
5. Open, check dal for doneness, and simmer on saute more if additional cooking time is need, then finish remaining steps of recipe.

Pros:

• Fast cook time compared to stovetop method. Especially helpful for cooking thick varieties of dal faster.
• Easier to get a creamy consistency for dal. It's much easier to get dal that is velvety and where the individual lentils melt into a smooth texture than on the stovetop.
• You can set it and forget it. An electric pressure cooker is self-regulating heat so you can set it like how you would a crock pot and then walk away to do other tasks. When you come back, the pressure cooker will be set to warm mode so you can finish your steps when you like!
• No need to worry about explosions compared to traditional pressure cooker.
• Less adjusting of water amount in the recipe compared to stovetop. Not that much evaporation occurs compared to the stovetop method so there is less adjusting needed with water amount.

Cons:

• Need this special equipment.

Stovetop

This is a great methodology for beginner cooks who don't want to invest in special equipment like an Instant Pot or pressure cooker.

General How-To:

1. Add dal + water + fat (oil/ghee) into a deep pot on the stovetop.
2. Turn on heat to medium-high and wait for water to come to a rolling boil.
3. Turn down the heat to medium and wait for the dal to cook based on cook time.
4. Periodically check-in. Add extra water as needed if too much water has evaporated. Turn down the heat if the water starts to boil over.
5. Open, check dal for doneness, and simmer for more cook time if needed, then finish remaining steps of recipe.

If you are looking for a stovetop dal recipe that walks you through the steps, here is one for a simple moong dal.

Pros:

• No special equipment needed.
• Better at cooking dals where you want to retain texture of dal. Pressure cookers can often cook the dal to a creamy texture.

Cons:

• Takes a longer time to cook dal compared to pressure cooker. This time is more substantial if you are cooking thicker varieties of dal.
• Water level needs to be adjusted as seen fit. There is much more evaporation that occurs in stovetop method compared to the closed system of a pressure cooker so water may need to be added to compensate for this.
• Pot needs to be watched so it doesn't boil over.

What is the ratio of dal:water?

The ratio of water:dal is a function of how long the dal was soaked, the cooking method, and the dal variety. Here are the general rules when it comes to the amount of water needed:

• The longer the dal was soaked, the less water it needs during cooking.
• Pressure cooking dal requires slightly less water than the stovetop method. This is because on the stovetop, even if the lid is closed there is much more evaporation than in the pressure cooking system, where evaporation is minimal.
• The thicker the dal variety, the more water is needed to cook the dal.

A good general rule of thumb is that the ratio is 1:3 or for every cup of dal you need 3 cups of water. This ratio can work for both thick and thin varieties of dal as long as the thick varieties are given ample soak time.

Adding extra flavor to dal with tadka

You can really add depth of flavor to the dal by adding a tadka, also known as chonk, thalipu or tempering. It is a technique used in Indian cooking where spices are added to a fat like oil or ghee so their flavors are infused into the fat. It is almost like adding a finishing oil to the dish. You can really get creative with the tadka and add any spices, but common ones include cumin seeds, mustard seeds, garlic, chilis (fresh and/or dry), and curry leaves.

Tips for making the best dal

Here are some basic tips for making a delicious dal:

1. Wash your dal. Please please please wash your dal and also your rice if you make it to accompany your dal. Removing the residues and starches will help give a cleaner flavor to your dal and ensure a creamy and consistently cooked dal.
2. Soak thicker dals. Soaking whole dals (like whole urad dal) or thicker variety of split dals like toor dal or chana dal is crucial for lower cook time and an evenly cooked dal. You can check out the soak times of various dals above.
3. Add oil to the water when making dal on the stovetop. Adding oil to the dal cooking water will not only help your dal emulsify into a creamy consistency when the dal is cooked but also helps prevent the water from boiling over. Why? The surface tension of the oil that floats on top of the water helps disrupt and pop the starchy water that tends to foam and overflow! This is exactly the same principle for pasta water.
4. Whisk your dal for a creamy dal. Whisking cooked dal with a dollop of ghee makes the creamiest dal. There are wooden Indian whisks that were traditionally used to whisk yogurt and dal but you can use the whisk that you use to beat your eggs or even a wooden spoon to really help emulsify the fats and the water in the dal into a hom*ogenous creamy mixture. This trick really elevates your dal from good to great!
5. Salt your dal once it is cooked and to your preferred consistency. Adding all of the salt at the beginning of the cooking process can lead to over-salting the dal. It's better to add the salt once the water has evaporated and the dal is to your preferred consistency so you don't risk over-salting.
6. Use a pressure cooker/Instant pot reduce dal cook times.
7. Use pressure cooker/Instant Pot to easily create a creamy dal. It is definitely possible to get a creamy dal on the stovetop. However, it is much easier to use the power of pressure to melt the dal into a silky consistency.
8. Add tadka to add layers of flavor.

Common mistakes and solutions

Why is my dal watery?

Reason: 1) You have added too much water to the dal or 2) you undercooked the dal so the lentils stand separately and the water stands separately and they don't mix/emulsify into a creamy and thick texture.

Solution: Boil the dal at a high heat for a longer time with the lid off. This will help the excess liquid boil off and help finish cooking the dal if it is undercooked so that it can become creamy.

Why is my dal foaming?

Reason: Dal generally has a lot of starches/proteins that tend to foam when boiled so this isn't necessarily a bad thing. However, if you want to reduce the foaming from the dal, here are the solutions:

Solutions: 1) Wash the excess starches of the dal out more thoroughly. 2) Add a teaspoon of oil to the pot of dal as it's cooking. The oil creates surface tension and helps pop the starchy bubbles that form on the top. 3) Use a deeper pot when cooking the dal to prevent the foam from overflowing.

Why is my dal mushy?

Reason/Solution: A lot of Indian dal preparations are looking for a consistency where the lentils meld into a hom*ogenized creamy texture and lose their shape. So it's important to set expectations that sometimes this is the goal in most moong dal or masoor dal recipes. However, if you are looking for dal with a bit more bite either buy a whole version of the lentil instead of split OR buy the split version that is un-hulled (with skin on) OR cook the dal for less time than called for in the recipe.

Why is my dal bitter?

Reason: Some potential reasons your dal might be bitter are 1) You added too much turmeric or 2) when you added spices like mustard seeds into oil, you burned them, which added a bitter taste to the dal.

Solution: Once this mistake is already made, the way to counteract the bitterness is by adding some sweetness and some fat to the dish. So add increments of ¼ teaspoon of sugar to the dal along with fats like ghee or butter to help temper the bitterness of the dish.

Recipes for dal in varying difficulty

These are recipes that utilize the techniques of making dal. They are ordered from easiest (simple moong dal) to hardest (pumpkin sambar). Each of these recipes can help you master the art of making dal. Even though some say that it is stovetop, you can use the principles taught here to make them in the Instant Pot or vice versa!

I hope you enjoyed this deep dive of cooking and making dal! Please leave a comment below letting me know what you thought of this article and if it was helpful to you! I always love hearing your questions and your comments 🙂