Some dals can go straight from the packet to the cooker after rinsing, while others benefit from soaking. The key is to separate quick-cooking split dals from larger, firmer pulses.
Dals that usually do not need a long soak
Moong mogar and red masoor generally cook quickly enough without an overnight soak. A short soak of 15 to 30 minutes can still make cooking more even, but it is optional for most pressure-cooker recipes.
Toor and moong chilka can also be cooked without soaking, although a brief soak may shorten cooking time.
When soaking is especially useful
Chana dal is firmer and benefits more from a short soak if you want it soft quickly. Whole pulses such as rajma, kabuli chana, kala chana and whole moong benefit much more from several hours of soaking or an overnight soak.
What soaking changes
Soaking allows the grain to absorb water before heat is applied. This can reduce pressure-cooking time and help the centre soften more evenly.
It also makes meal timing easier: if you know you will cook chana or rajma in the evening, soaking it in the morning removes a lot of uncertainty.
A simple rule
If it is a small split dal, soaking is usually optional. If it is a larger split pulse such as chana dal, a short soak is helpful. If it is a whole bean or chickpea, plan for a longer soak.
After soaking
Drain the soaking water, rinse once, and cook with fresh water. For whole pulses, make sure there is enough water in the cooker because they expand significantly as they cook.
Shop the ingredients
Moong Chilka Dal • Chana Dal • Kabuli Chana
Frequently asked questions
Can I soak dal overnight?
For most split dals it is unnecessary. Overnight soaking is more useful for whole pulses such as chickpeas, rajma and whole moong.
Can I cook chana dal without soaking?
Yes, but it may need more pressure-cooking time to become fully tender.
Tip: Cooking time can vary with grain age, soaking time, water hardness and pressure-cooker model. Use the timings above as a starting point and adjust to the texture you prefer.
