Why is my dhal still hard?

[GreenTuraco]

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.

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

You need a pressure cooker.

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

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.

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

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

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

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

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

why not just use tinned yellow split peas?

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

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.

I've never seen yellow split peas in tins

Soft water area, but will try bicarb

NB I don't use a pressure cooker either

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

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

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.

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.

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.

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

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.

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.

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

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

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.