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How Long to Soak Toor Dal (Split Pigeon Peas / Arhar Dal)

A 30-minute soak cuts toor dal cooking time roughly in half - from 25-30 minutes down to 12-15 on the stovetop. It is not strictly required; toor dal cooks fine without soaking, just slower. The real benefit is even cooking in a pressure cooker - unsoaked toor dal sometimes has some grains still firm while others have dissolved. Drain the soaking water before cooking; it gets foamy and can clog the pressure cooker vent.

By the CookTimeGuide Editorial TeamKitchen-tested Jan 2026

Recommended Soaking Time

2 hours

Range: 1-3 hours

Water Ratio

1 part toor dal to 3 parts water

Overnight OK?

Not recommended

Method

Rinse toor dal 2-3 times until water is no longer cloudy. If using oily toor dal, wash extra to remove the oil coating. Soak for 1-2 hours.

Signs of Ready

Dal grains look plumper and feel softer. They begin to lose their glossy, hard appearance.

Tips

  • Soaking toor dal is optional but reduces cooking time by 10-15 minutes.
  • Rinse oily toor dal with warm water to remove the oil coating.
  • The most commonly used dal in Indian sambar and rasam.

Cooking After Soaking

MethodCooking Time
pressure cooker8-10 minutes (2-3 whistles)
stovetop20-30 minutes on medium heat
instant pot6-8 minutes on high pressure with natural release

Frequently Asked Questions

How long should I soak Toor Dal (Split Pigeon Peas / Arhar Dal)?

2 hours is the sweet spot for toor dal (split pigeon peas / arhar dal) (range: 1-3 hours). Under-soaking leads to uneven cooking, and you will know it is ready when dal grains look plumper and feel softer. they begin to lose their glossy, hard appearance.

Can I soak Toor Dal (Split Pigeon Peas / Arhar Dal) overnight?

No. Toor Dal (Split Pigeon Peas / Arhar Dal) should only soak 1-3 hours. Soaking longer breaks down the texture and can cause fermentation in warm temperatures.

What is the water ratio for soaking Toor Dal (Split Pigeon Peas / Arhar Dal)?

Use 1 part toor dal to 3 parts water (water to toor dal (split pigeon peas / arhar dal)). Toor Dal (Split Pigeon Peas / Arhar Dal) expands during soaking, so start with a bowl at least twice the volume of the dry product to avoid overflow.

How do I know when Toor Dal (Split Pigeon Peas / Arhar Dal) is done soaking?

Dal grains look plumper and feel softer. They begin to lose their glossy, hard appearance. If you are unsure, cut one in half - the inside should be uniform in color with no dry, opaque core.

Can I use hot water to soak Toor Dal (Split Pigeon Peas / Arhar Dal)?

Cold or room-temperature water only for toor dal (split pigeon peas / arhar dal). Hot water partially cooks the outside while the inside stays dry, resulting in a mushy exterior and hard center.

More Cooking Times You May Need

Green Moong Dal (Sabut Moong / Whole Mung Beans)4-8 hrsLentils (Sabut Masoor / Whole Red Lentils)2-6 hrsUrad Dal (Whole Black Gram / Sabut Urad)4-8 hrsChana Dal (Split Bengal Gram)2-4 hrs