Kitchen
How long to soak and cook every dal: a pressure-cooker guide
Soak times and whistle counts for nine common dals and whole pulses.
Key takeaways
- Split dals need little or no soaking; whole pulses need a night.
- Toor dal: soak 20 to 30 minutes, then 3 to 4 whistles.
- Old stock, hard water and adding acid early all slow cooking down.
| Pulse | Soak | Whistles (medium flame) |
|---|---|---|
| Masoor dal | Not needed | 2 |
| Moong dal (yellow) | 15 min (optional) | 2–3 |
| Toor dal | 20–30 min | 3–4 |
| Urad dal (split) | 30 min | 3–4 |
| Chana dal | 30–60 min | 4–5 |
| Whole moong | 4–6 hours | 3–4 |
| Kabuli chana | 8–10 hours | 5–6 |
| Kala chana | 8 hours / overnight | 6–7 |
| Rajma | 8–10 hours | 6–8, after a hard boil |
Cookers, flames and crop age vary. Use these as starting points and adjust.
Why dal refuses to soften
- Old stockPulses harden with age. Last season's dal can take twice as long.
- Hard waterCalcium and magnesium in hard water slow softening.
- Acid too earlyTomato, tamarind or kokum added before the dal is soft will keep it firm. Add them after.
Raw kidney beans contain a natural toxin destroyed by boiling. Always boil soaked rajma hard for at least ten minutes; never cook it only on low heat.
Quick answers
About 3 to 4 whistles on medium flame after soaking for 20 to 30 minutes, in a 3-litre cooker.
Soaking for 30 to 60 minutes helps it cook evenly in 4 to 5 whistles. Whole kala chana and kabuli chana need 8 hours or overnight.
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