How to make split pulse Dal? Prevent boil-over?

Dal refers to split legumes. Optionally the split beans may be decorticated (skin less)

In North India, following varieties are popular:

Chana Dal (Split Desi variety chickpeas)

Toor (Pigeon peas orange color)

Moong Dal (Mung, cream yellow)

Urad Dal ( Black Matpe, white)

Masoor (Split brown lentil, pink)

Moth Dal

Mattar (Dried mature split green peas)

Cookware

The major problem is boil-over. When the pulse are split mechanically, the process creates powdery starch particles, the surface also becomes fragile. One can wash and rinse to get rid of the most of the powder, but the surface still remains fragile. During boiling, the starch particles expand trapping air making a foamy froth resulting in boil over. I do not recommend using pressure cooker to make Dal. The boil over may clog the vent pipe and you might windup with a major clean up job.

Instead choose a heavy bottom pan. You don't need the lid. The pan capacity should be about twice the size of need water in your recipe. If the recipe calls for 4 cups of water, choose a pan that will hold at least 8 cups of water. If your recipe calls to add acidic ingredients such as Tamarind, Tomatoes, Lemon lime juice, or Amchoor, the pan should not be made out of Aluminum unless it has non-stick surface. I prefer a stainless steel heavy bottom pan.

In addition, you will need a small frying pan for Bhagar .

Step 1. Wash and Rinse

Wash and rinse pulse to remove dried particles that float, and the powdery substances. Normally, I wash and rinse with three changes of water.

Step 2. Bring to boil

Combine washed pulse, water and spices according to the recipe and bring it to a boil. Note following points.

1. Normal spices add at this time are Turmeric powder, and ground Cayenne powder. Salt may be added. As the pulse absorbs and swells with water, it flavors the insides of the legume.

2. Add 1 to 2 teaspoons of cooking oil. The oil will change the surface tension reducing the froth and chances of boil-over.

Step 3. Cooking

After everything has come to a boil, reduce the heat to medium simmer. Do not cook on high heat, high heat causing rolling promotes boil-over. Cook till pulse are tender. After the legumes are tender, do not shut off the heat, turn it to 'low'

Step 4. Tadka / Bhagar

On a separate burner, put oil in the Bhagar frying pan. Turn on heat. When the oil is hot add the ingredients per recipe.

Always add cooking oil to cold pan and then heat

After Bhagar is ready, add it to the Pan with pulse. Stir. Continue simmering for another five minutes so all the flavors of the Bhagar are worked in the Dal.

Enjoy Dal!