How Much Water Should You Use for Dal?

Starting ratios

• Split masoor dal generally cooks well with about three parts water to one part dal for a medium consistency.
• Split urad dal follows a similar starting ratio, though it thickens more as it sits, so add extra water if serving later.
• Whole pulses, urad or masoor, generally need a bit more water, closer to four parts, since they take longer to soften fully.
• Dried white field peas need the most water relative to volume, both during soaking and cooking, given how long they simmer.
• Treat any ratio as a starting point, adding hot water partway through cooking is easier than trying to correct an overly thin dal.

Our standards

Dal water ratio questions

What happens if I use too little water for dal?

It can cook unevenly or stick to the pot. Add hot water gradually if the dal looks too dry partway through cooking.

Should I add water before or during cooking?

Both, start with an estimated ratio, then adjust with hot water as needed once you can see how it is cooking.

Does pressure cooking need less water than an open pot?

Generally similar, though less evaporates in a pressure cooker, so slightly less water can work there.

Why does my dal thicken so much after cooking?

Most dals continue to absorb liquid and thicken as they sit, which is normal and easily fixed with a little added water.