What's the ideal soaking and cooking time so the dal cooks evenly without turning mushy?

For the best texture, soak the dal for 4–6 hours before cooking. Pressure cook for 3–4 whistles or simmer for 30–40 minutes until tender. Since our whole masoor dal is unpolished and minimally processed, it retains its natural structure and holds its shape beautifully without becoming overly mushy.