How can I cook lentils for Dal Fry so they are soft but still hold their shape?

Question

How can you cook lentils for Dal Fry so they are soft but still hold their shape? Get the technique for a perfect dal that isn't a complete mush.

Answer 1

To cook lentils for Dal Fry that are soft yet hold their shape, soak them for at least 30 minutes before cooking and simmer them gently until they reach the desired consistency, testing frequently. Avoid overcooking.

Detailed Explanation:

Achieving the perfect lentil texture for Dal Fry requires a balance between softness and structural integrity. Here's a step-by-step guide:

1. Choose the Right Lentils: Masoor dal (red lentils) and toor dal (split pigeon peas) are commonly used for Dal Fry. Masoor dal cooks faster and tends to become mushier, while toor dal holds its shape better. A combination of both can provide a good balance.
2. Soaking: Soak the lentils in water for at least 30 minutes, or up to a few hours. Soaking helps to soften the lentils and reduces cooking time. It also makes them easier to digest.
3. Rinsing: After soaking, rinse the lentils thoroughly under cold water to remove any impurities.
4. Cooking: Place the rinsed lentils in a pot with fresh water. The water level should be about 2-3 inches above the lentils. You can also use a pressure cooker for faster cooking, but be careful not to overcook them.
5. Simmering: Bring the water to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface.
6. Testing for Doneness: Start checking the lentils for doneness after about 15-20 minutes (if using a pot) or after one whistle and then simmering for 5-7 minutes (if using a pressure cooker). The lentils should be soft enough to mash easily with a spoon, but still retain their shape.
7. Avoid Overcooking: This is crucial. Overcooked lentils will become mushy and lose their texture. If using a pressure cooker, err on the side of undercooking and then simmer them in a pot to reach the desired consistency.
8. Draining (Optional): If there's excess water after cooking, you can drain some of it, but usually, the water will be absorbed as the lentils cook.

Pro Tip:

Adding a pinch of turmeric powder while cooking lentils not only enhances their color but also aids in digestion and reduces foaming during cooking.