Dal Cooking Times Chart

All four everyday dals soak for 30–60 minutes; after that, simmer time decides which one fits your evening.

Every dal on this chart starts the same way: a 30–60 minute soak. After that the dals separate by simmer time, and simmer time is what should decide which bag you reach for on a given evening.

Masoor dal and moong dal are the fast pair, simmering in 15–20 minutes each — the weeknight options. Toor dal sits in the middle at 25–30 minutes, and chana dal is the slow one at 30–40 minutes, holding its shape where masoor would collapse.

Whole chickpeas are a different project. Kabuli chana soaks for 8–12 hours — overnight in practice — then pressure-cooks for 15–20 minutes at about 15 psi, which is roughly 3–4 whistles on a stovetop pressure cooker.

On water: the dals here simmer in an open pot with enough water to cover them as they soften. The one firm ratio in this reference belongs to basmati rice — 1.5 cups of water per 1 cup of rice after a 20–30 minute soak — which is why rice and dal can share a stove and finish together.

Dal is finished, not just cooked: a tempering of whole spices fried 20–30 seconds in hot oil, a pinch of hing and, off the heat, 1–2 tsp of garam masala per 4 servings. The masala dabba page shows which bowls those come from, and the storage page explains why fresh spices matter more than exact timing.

• Masoor dal — soak 30–60 min, simmer 15–20 min
• Moong dal — soak 30–60 min, simmer 15–20 min
• Toor dal — soak 30–60 min, simmer 25–30 min
• Chana dal — soak 30–60 min, simmer 30–40 min
• Kabuli chana — soak 8–12 h, pressure-cook 15–20 min at ~15 psi (3–4 whistles)

Further reading

• The Masala Dabba: 7 Spices to Start With
• Storing Spices and Lentils