البقول والعدس

Toor dal (split pigeon peas) is used for sambar and everyday dal. Moong dal (split mung beans) cooks quickly and softly. Masoor dal (split red lentils) cooks fastest and turns creamy. Chana dal (split Bengal gram) is firm, nutty and takes longest, keeping its shape in curries.

Split red lentils (masoor dal) cook the fastest, usually in 15 to 20 minutes in an open pan without soaking, followed by yellow moong dal. Toor dal takes longer, and chana dal takes the longest; both are quicker in a pressure cooker, especially after a short soak.

Split red and yellow lentils do not need soaking, though a 15 to 30 minute soak shortens cooking. Whole pulses such as whole urad, rajma and chickpeas should be soaked for 6 to 8 hours or overnight so they cook evenly and become fully tender.

Rinse toor dal and soak it for 20 to 30 minutes if time allows. Pressure cook with about 3 cups of water per cup of dal for 3 to 4 whistles on medium heat, then let the pressure release naturally. Unsoaked dal may need one or two more whistles.

Soak rajma (red kidney beans) for 8 hours or overnight in plenty of water. Drain, rinse and cook in fresh water until completely soft: about 6 to 8 whistles in a pressure cooker. Kidney beans must always be boiled thoroughly and never eaten undercooked.

After soaking chickpeas for 8 hours or overnight, pressure cook them with fresh water and a pinch of salt for about 5 to 6 whistles, or 15 to 20 minutes at pressure, then release naturally. They are done when a chickpea mashes easily between your fingers.

Store dal and whole pulses in airtight containers in a cool, dry, dark cupboard. Keep them away from moisture and heat, and use a dry spoon. Many households add a few dried red chillies or bay leaves to the jar. Buy in quantities you will use within a few months.