Hello, it is wonderful to see an appreciation for traditional stovetop methods. The cooking time for dal largely depends on the variety of lentil you are using, as split lentils cook much faster than whole lentils or harder varieties like chana dal.
For standard split lentils such as toor dal, moong dal, or masoor dal:
In a traditional stovetop pressure cooker, first rinse the lentils thoroughly and optionally soak them for 15 to 20 minutes. Add three cups of water for every cup of dal, along with a pinch of turmeric and half a teaspoon of oil or ghee to prevent frothing. Cook on medium heat for 3 to 4 whistles (approximately 8 to 10 minutes once pressure builds), then turn off the heat and allow the pressure to release naturally. This creates a very tender, creamy texture.
In an open pot on the stovetop, you will want to soak the dal for at least 30 minutes beforehand to reduce cooking time. Bring one cup of dal and four cups of water to a gentle rolling boil, skim off any foam that rises to the surface, and reduce the heat to medium-low. Cover the pot with the lid slightly ajar to prevent boiling over. Moong and masoor dal generally take about 20 to 30 minutes to become tender, while toor dal usually requires 35 to 45 minutes.
If you are cooking harder varieties like chana dal or whole black urad dal, add roughly 15 to 20 minutes in an open pot or 2 to 3 additional whistles in the pressure cooker.
For the best flavor, mash the cooked dal lightly with the back of a ladle to achieve your desired consistency, and finish with a freshly prepared tadka of ghee, cumin seeds, garlic, and dried chilies poured directly into the simmering dal.
