How to Boil Dal

It’s so frustrating when you head to your favourite search engine, look up a recipe and come across endless options that require complicated tools, expensive equipment and weird ingredients. So if you want to learn how to boil dal, in a pot, then this is for you.

You don’t need a pressure cooker or instant pot. You don’t need to head to your local Asian supermarket to buy a weird spice you’ll never use again. As long as you’ve got a bag of lentils, you can follow this recipe.

What You’ll Need to Boil Dal

Below are the ingredients for making the most delicious dal you’ll have ever had for 4 people. You actually only need lentils, water, turmeric and salt to boil dal. The rest of the ingredients are what turn this into a complete dish.

• 200g Lentils: You can opt for literally any type of lentils you want here. Popular options in Indian cuisine would be toor (pigeon peas), masoor (red lentils), moong (yellow lentils or green lentils) or chana dal (split chickpeas).
• 1l Water: You’ll want to use a ratio of 1 part lentil to 5 part water when boiling dal.
• 1 tsp Ground Turmeric: Turmeric powder is an easy way to impart some flavour into the lentils when you’re boiling them.
• 1 Onion: Onion is a must for the base of pretty much any curry-type dish and that’s no different here. 1 onion, sliced up, is plenty here.
• 2 Tomatoes: Tomatoes add acidity and will break down into a sauce with the lentils. You’ll need 2 tomatoes roughly chopped.
• 2 Green Chillies: Green chillies add heat but also a subtle fruitiness to the curry. Don’t chop these up but just slit them lengthways.
• 2 Garlic Cloves: Like onion, garlic is also a must for any curry. 2 minced cloves of garlic will be plenty.
• 1-inch Ginger: Grated ginger will add a subtle warmth to the base of the curry.
• 1 tsp Cumin Seeds: Cumin is a spice synonymous with Indian cooking so it needs to be included in your dal base. You’ll want to use the Indian technique of tadka to infuse the oil.
• 1/2 tsp Red Chilli Powder: Adjust this for your own needs but remember you’ve also got hot green chillies in here already.
• 1/2 tsp Garam Masala: Garam masala is a shortcut to getting lots of flavour into your dal without needing lots of different spices.
• 2 tbsp Fresh Coriander: Coriander adds freshness to what is quite a rich dish and is the go-to herb for curries.
• 2 tbsp Ghee or Oil: If you have it, then ghee would be the best option for cooking the base of the dal, but oil will work fine too.

How to Boil Dal

Got your ingredients together? Then you’ll need one pot to cook the dal and another to make the base of your curry before

1. Soak the Dal
   Clean and wash the dal. Soak it in water for 1 hour. Soaking the dal will save on the cooking time and will help to remove any impurities.
2. Dal Preparation
   In a pot, add the soaked dal, turmeric, salt, and water. Bring to a boil and then simmer until the dal is tender. The time it takes differs depending on the type of lentil you have used.
   • Toor Dal: 30-40 minutes
   • Masoor Dal: 15-20 minutes
   • Moong Dal: 20-25 minutes for split and 40-45 minutes for whole
   • Chana Dal: 40-50 minutes

3. Tadka
   In a separate pan, heat ghee or oil. Add cumin seeds. Once they splutter, add chopped onions. Saute until golden. Add ginger, garlic, and green chillies. Saute for 2 minutes. This process is known as tadka which is tempering the oil.

4. Add Tomatoes
   Add the chopped tomatoes to the pan and cook until they’re soft and the oil starts separating.

5. Combine
   Pour this tempering mixture into the pot with the boiled dal. Mix well.

6. Final Seasoning
   Add red chilli powder and garam masala. Stir well and let it simmer for another 5-7 minutes.
7. Garnish and Serve
   Finish with chopped fresh coriander. Serve hot with a squeeze of lemon juice, accompanied by rice or flatbread.

Tips for Boiling Dal Template

There are a few things you’ll want to do when boiling dal. Here are my tips:

• Rinse Beforehand: As you would with rice, give the lentils a thorough rinse. This will remove dust, starch and any impurities. Keep rinsing until the water runs clear.
• Avoid Overcrowding: Use a large enough pot to ensure the dal has enough space to expand as it cooks.
• Simmer: Once the dal starts boiling, reduce the heat to maintain a consistent simmer. Vigorous boiling can break the lentils and make the dal mushy.
• Skin the Foam: A frothy layer might form on the surface as the dal begins to boil. Simply skim this off for a clearer and cleaner dal.
• Mash Some: If you want a creamier dal, then remove a few spoonfuls of the lentils and mash or blend before adding them back into the pan.
• Check for Doneness: The best way to check if the dal is cooked is by pressing a grain between your fingers. It should mash easily.