Cooking Dal Takes Too Long? These Simple Hacks Can Save Time

1. Choose Split Dal

Split lentils without the skin cook faster than whole dals. For quick everyday meals, varieties such as moong dal are especially convenient.

2. Soak Before Cooking

Soaking dal for some time before cooking allows it to absorb water and soften. This can significantly reduce the time needed on the stove or in a pressure cooker.

3. Try Dry-Roasting

Lightly roast the dal in a dry pan for 2–3 minutes before soaking or cooking. Besides helping with cooking, this adds a pleasant nutty aroma to the finished dish.

4. Add Salt Later

Avoid adding salt right at the beginning. Add it once the dal is more than halfway cooked so the lentils can soften properly.

5. Keep Sour Ingredients for the End

Tomatoes, tamarind and lemon juice are acidic and can slow down the softening of lentils. Add them after the dal has cooked, preferably while finishing the dish with tadka.

6. Use a Tiny Pinch of Baking Soda

A very small pinch of baking soda can help lentils soften faster. Use it sparingly, as too much can affect both the flavour and texture.

7. Rescue Undercooked Dal

If the dal is still slightly undercooked, let it cool briefly and blend it until smooth. This can turn it into a creamy consistency and save the dish when you are short on time.

With the right dal, proper soaking and a few simple tricks, you don't always need a long cooking session for a soft, flavourful bowl of dal.