How to Cook Dal: Simple Methods, Best Types, and Common Mistakes

When you think of dal, a simple, spiced lentil stew that’s a daily staple across India. Also known as lentil curry, it’s the comfort food that feeds millions—not because it’s fancy, but because it’s reliable, cheap, and packed with protein. Whether you’re new to Indian cooking or just tired of bland dal, getting this right changes everything. It’s not about fancy ingredients. It’s about timing, heat, and knowing which dal to use for what.

Not all dals are the same. toor dal, also called pigeon pea lentils is the most common—it cooks fast, turns creamy, and holds up well in tempering. masoor dal, red lentils break down quicker, making a smoother, faster meal perfect for kids or busy nights. Then there’s chana dal, split chickpeas—firmer, nuttier, and great for curries that need texture. Pick the wrong one, and you’ll end up with mush or undercooked grit. Each has its own water ratio, cooking time, and best use.

People mess up dal in three ways: they skip rinsing, boil it too hard, or add salt too early. Rinse the dal until the water runs clear—this removes dust and reduces gas. Don’t let it boil like a volcano; a gentle simmer keeps it from turning gluey. And wait to add salt until the last five minutes—adding it early makes lentils tough. A pinch of turmeric, a cumin seed crackle in ghee, and a squeeze of lemon at the end? That’s all you need. No need for 15 spices. The magic is in the balance.

Some think dal is just a side dish. But in homes across India, it’s the center of the plate—eaten with rice, roti, or even plain bread. It’s the first thing toddlers eat, the go-to meal for postpartum moms, and the dish that gets made when nothing else is left in the fridge. It’s not just food. It’s tradition in a bowl.

Below, you’ll find real guides from real cooks—not just recipes, but fixes for common problems, tips on storing leftovers, and which dal gives you the most protein, fiber, and iron. Whether you’re trying to eat healthier, cook faster, or just make dal that doesn’t taste like cardboard, there’s something here that’ll click.