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Original poster

Why is my dhal still hard?

42 replies

GreenTuraco · 17/09/2023 17:49

I love home made dhal, made with channa dal/yellow split peas, but the buggers seem so difficult to cook to the point of comforting softness.
I swear years ago I could make a dhal with channa dhal within a couple of hours, but today and the last time I tried to make dhal using dried channa dhal it has refused to cook properly despite hours of cooking.
So for this batch I soaked the dry channa dhal in water overnight then cooked in the slow cooker on high for four hours which did little to soften it, so put it in a pan on the hob where it has been cooking for 2.5 hours and as I'm hungry now I've made it into dhal and I have a bowl full, but it is still slightly al dente, when I would prefer it to be soft and lovely.
So annoying after hours of soaking and cooking.
After the last batch failed to soften I bought a new bag of channa dal in case it was to do with it being an old batch but these are just the same.
Where am I going wrong?
Considering buying a pressure cooker, but I used to be able to cook this fine on the hob so I really don't know.

OP posts:
Original poster
GreenTuraco · 17/09/2023 17:50

On the pack it says cooks within 30 mins! No chance.

OP posts:
BBno4 · 17/09/2023 17:50

You need a pressure cooker.

Helllooo · 17/09/2023 17:52

You need to soak then use a pressure cooker. Alternatively red split lentils taste good in a dhaal and cook quickly

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General food
Finteq · 17/09/2023 17:53

I think its the brand.

Some dahl gets cooked within an hours.

Other of the same type of different brand. I'm still boiling for 3 hours and still hard.

lavenderlou · 17/09/2023 17:53

I use red lentils when making Dhal and find they cook a lot quicker.

Sleepo · 17/09/2023 17:55

Did you add salt before cooking? That can make your lentils etc hard- better to add at the end.

Original poster
GreenTuraco · 17/09/2023 17:55

Thanks, I know red lentils cook faster but I'm not keen on them in dhal, would just like to be able to cook channa dal.
Maybe I do need a pressure cooker, but reluctant with little kitchen space

OP posts:
Original poster
GreenTuraco · 17/09/2023 17:56

Sleepo · 17/09/2023 17:55

Did you add salt before cooking? That can make your lentils etc hard- better to add at the end.

no, purposely didn't add salt until the end for that reason

OP posts:
Covetthee · 17/09/2023 17:57

Slow cooker definitely wont cook those bad boys, you need a pressure cooker.

why not just use tinned yellow split peas?

Batinahat · 17/09/2023 18:00

If you have hard water it can make the lentils or peas cook a lot slower. Half a teaspoon of bicarb can help.

DiscoBeat · 17/09/2023 18:00

I've switched to Moong Dal, I find it's quicker to get the right consistency and has a nice creaminess. I lightly fry cumin seeds, curry leaves and green chilies in coconut oil and serve it on top of the dal.

Original poster
GreenTuraco · 17/09/2023 18:01

Covetthee · 17/09/2023 17:57

Slow cooker definitely wont cook those bad boys, you need a pressure cooker.

why not just use tinned yellow split peas?

I've never seen yellow split peas in tins

OP posts:
Original poster
GreenTuraco · 17/09/2023 18:01

Batinahat · 17/09/2023 18:00

If you have hard water it can make the lentils or peas cook a lot slower. Half a teaspoon of bicarb can help.

Soft water area, but will try bicarb

OP posts:
DiscoBeat · 17/09/2023 18:01

NB I don't use a pressure cooker either

TakeMe2Insanity · 17/09/2023 18:11

Definitely not in a slow cooker. You need high heat either on a stove top or a pressure cooker.

SoftPillowAllNight · 17/09/2023 18:23

I wasn't aware dal can be cooked without a pressure cooker! Omg, learn a new thing everyday...

Getabloominmoveon · 17/09/2023 18:33

Having made loads of different Dhaka, I once had this problem (perpetually hard dhal) and learned that sometimes this happens and a random batch just won’t soften.

FlyingFlamingo · 17/09/2023 18:34

Are you mixing up yellow split peas and chana dal? They are different things, split peas are harder. I cook them on a stove top and in an instant pot depending on what’s not being used at the time and an hour should be plenty of time. I usually use East End brand.

TrashPandas · 17/09/2023 18:36

It's not you and you don't need a pressure cooker. I've had batches that just will not cook. It's a shame to waste food but just get a new bag.

rumred · 17/09/2023 18:38

Instant pot is a game changer with pulses. Soak then pressure cook for 10 minutes. Or less.
You can get a small one, I'd say it's worth the investment if you cook pulses a lot (I do) ours is second hand

CurlewKate · 17/09/2023 18:39

That's weird-I had the same issue recently. I wonder whether climate change has made a difference to the chickpeas?

I do like dal made with red lentils though and that's really quick. And split yellow peas are good as well.

pickledandpuzzled · 17/09/2023 18:52

It's the age of the dried peas. They get slower and slower.

A good bag used quickly will be fine. The same bag a year later, less so.

Original poster
GreenTuraco · 17/09/2023 18:55

FlyingFlamingo · 17/09/2023 18:34

Are you mixing up yellow split peas and chana dal? They are different things, split peas are harder. I cook them on a stove top and in an instant pot depending on what’s not being used at the time and an hour should be plenty of time. I usually use East End brand.

You're right, they are different, both times it has been chana dal I have been cooking.

OP posts:
Original poster
GreenTuraco · 17/09/2023 18:56

pickledandpuzzled · 17/09/2023 18:52

It's the age of the dried peas. They get slower and slower.

A good bag used quickly will be fine. The same bag a year later, less so.

This bag I bought in my shopping last week, so I have not had them hanging around.

OP posts:
cariadlet · 17/09/2023 18:57

I use a mix of mung dal, toor dal and chana dal which seems to work well. I buy the TRS brand from a local Asian shop.

I cook in an ordinary pan and it always softens up. Doesn't take too long.

My problem is always stopping the dahl from sticking to the bottom of the pan.