What is masoor dal, split red lentil, masoor ki dal?

As the name suggests, this refers to masoor dal that has been boiled. You can use two cups of water per cup of masoor dal and cook in a pot with the cover on. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins than open cooking. A faster way is to pressure-cook the soaked masoor dal with or without salt in boiling water. Bring the concoction to a boil; then turn down the flame to medium-low. If it gets too thick, add more water. The beans are cooked when they burst and the water turns syrupy. At this point, you may add spices, vegetables or even boiled rice as per your preference and recipe requirements. Whole masoor generally take about 30 minutes in a covered pan and 5-6 minutes in a pressure cooker. Foam may form during the first few minutes of cooking, which can simply be skimmed off.

Parboiling is a cooking technique in which soaked masoor dal is partially cooked in boiling water, but removed before it is cooked all the way through. Many recipes call for parboiled masoor dal as it cook will then completely along with the final dish.

First sort and inspect the masoor dal for stones, damaged lentils, etc. Then rinse thoroughly till the water runs clear. Now, soak the dal in water for 4-6 hours, and discard the water. This makes the lentil easier to cook, and also removes substances that may cause indigestion.