How Long to Cook Dal: Perfect Timing for Every Type of Lentil

When you ask how long to cook dal, a basic staple in Indian households made from dried legumes like lentils, peas, or chickpeas, you’re really asking how to turn simple ingredients into something tender, flavorful, and easy on the stomach. Urad dal, a creamy, high-protein lentil often used in dosa batter and sambar, takes longer than toor dal, the yellow split pigeon pea that’s the backbone of sambar and everyday meals. The difference isn’t just in taste—it’s in texture, water absorption, and cooking time. Skip the guesswork: undercooked dal is hard to digest, overcooked dal turns to mush, and neither helps your meal.

Most dals need at least 20 to 30 minutes on the stovetop after soaking, but pressure cooking cuts that time dramatically. Urad dal? About 15 minutes under pressure. Toor dal? 10 to 12 minutes. Moong dal? Even faster—just 8 minutes if you’ve soaked it. No soaking? Add 5 to 10 extra minutes. The key isn’t just time—it’s water ratio and heat control. Too little water, and the dal burns. Too much, and you’re left with soup instead of thick, creamy dal. And don’t forget the spices: adding turmeric, cumin, or asafoetida early helps soften the lentils and reduces gas. That’s why recipes often call for tempering (tadka) at the end—not just for flavor, but because high heat at the right moment seals in texture.

If you’ve ever made dal and ended up with gritty, chalky bits, it’s likely because you didn’t rinse well or skipped soaking. Rinsing removes dust and excess starch that can make dal cloudy and heavy. Soaking isn’t optional—it’s the quiet hero that cuts cooking time and improves digestibility. People in Mysore, where dal is eaten daily, don’t just cook it—they understand it. They know that red lentils behave differently than black, that split lentils cook faster than whole, and that adding a pinch of baking soda can help in hard water areas. You don’t need fancy tools. Just a pot, patience, and a little attention. Below, you’ll find real-tested methods from home cooks who make dal every day, with exact times, fixes for common mistakes, and how to pair it right with rice, roti, or dosa.