How to Cook Every Type of Dal

The pattern by pulse

• Split masoor dal needs little to no soaking and cooks in fifteen to twenty minutes, the fastest of the common dals.
• Split urad dal benefits from a short soak and cooks reasonably quickly, though it thickens more than masoor as it sits.
• Whole urad and whole masoor both benefit from a proper soak and a longer simmer to soften fully and evenly.
• Dried white field peas need a genuine overnight soak and a long simmer, cooking far slower than any of the split dals.
• Regardless of pulse, a hot tempering, ghee or oil with cumin and garlic, poured over just before serving finishes almost any dal well.

Our standards

Cooking every dal questions

Is there one water ratio that works for every dal?

Roughly three parts water to one part dal is a reasonable starting point, though whole pulses and field peas need more.

Which dal is the most forgiving for a beginner?

Split masoor, since it cooks quickly, needs little soaking, and is hard to get badly wrong.

Does the tempering step really matter that much?

Yes, a freshly heated tempering makes a noticeable flavour difference regardless of which dal it is poured over.

Can I use one pot method for every type of dal?

Broadly yes, though whole pulses and dried peas benefit from a pressure cooker to keep cooking time reasonable.