​7 mistakes to avoid while making dal at home​

Soaking lentils is an essential step to ensure they cook evenly and don’t become mushy. While some may skip it, soaking helps them cook faster and more consistently. For optimal results, Masoor (red or brown) should be soaked for 30 minutes to 1 hour, Toor (split pigeon peas) for 2 hours, Urid (split white urid) for 2 hours, Moong (yellow split) for 30 minutes to 1 hour, and Chana for at least 2 hours or overnight, depending on the recipe.