How to Cook Dal Without Sprouting in a Pressure Cooker – Complete Guide

Cooking dal in a pressure cooker is convenient and time-saving. However, many home cooks face a common issue – dal sprouting or foaming, where the dal bubbles up and clogs the vent pipe, leading to potential messes or even safety concerns.

In this guide, we’ll cover: How to Cook Without Dal Sprouting

• What causes dal to sprout during pressure cooking
• Practical tips to prevent sprouting
• Recommended dal quantities for different cooker sizes
• A detailed dal pressure cooking chart

Let’s dive in!

✅ What Is Dal Sprouting and Why It Happens

Dal sprouting occurs when the pressure-cooked lentils release excess foam or froth, rising through the vent system of the cooker. It can lead to:

• Dal oozing from the vent
• Blockages
• Improperly cooked dal

⚠️ Top Causes of Dal Sprouting in Pressure Cookers

1. Overfilling the Pressure Cooker

Cause: Too much dal and water create foam buildup and block vents.

Solution:
Never fill the pressure cooker more than one-third with dal and water combined.

2. Excessive Heat from Burner

Cause: A large flame can cause the dal to overboil.

Solution:

• Use a burner that matches the base size of your pressure cooker.
• Ensure the flame does not lick the sides of the cooker.
• For electric stoves, the hot plate diameter should not exceed the base of the cooker

3. Using Small-Sized Cookers for Moong and Urad Dal

Cause: These dals foam easily and need more space.

Solution:
Avoid cooking moong or urad dal in 1.5L, 2L, or 3L pressure cookers. Use at least a 3.5L or larger cooker.

4. Releasing Pressure Forcefully

Cause: Lifting the vent weight forces out the frothy dal.

Solution:
Always allow the cooker to cool naturally. Do not lift the vent weight to release pressure.

🧂 Best Practices to Prevent Dal Sprouting

Follow these simple but effective steps:

• ✅ Soak dal in water for 15 minutes, then drain.
• ✅ Add to the pressure cooker:
  • 1 tsp (5 ml) salt
  • ¼ tsp (1.3 ml) turmeric
  • 1 tsp (5 ml) vegetable oil per cup of dal
• ✅ Stir well.
• ✅ Once the cooker reaches Full Operating Pressure (FOP), immediately reduce the heat to medium or low.
• ✅ Allow natural pressure release.

🥄 Basic Steps to Pressure Cook Dal Safely

Cooking dal in a pressure cooker is quick and convenient, but improper methods can lead to dal sprouting, overflow, or undercooked lentils. If you’re wondering how to cook dal without sprouting, following these safe and effective steps will help you make perfectly cooked moong dal, tuvar dal, or urad dal every time.

1️⃣ Soak the Dal Properly

Soaking dal for 15–30 minutes before pressure cooking helps soften the grains and reduce cooking time. However, soaking is optional for some dals like moong dal in larger cookers (6.5 L or above).

✅ Tip: Add 1 tsp salt, 1/4 tsp turmeric, and 1 tsp vegetable oil per cup of dal while soaking to reduce sprouting and enhance flavor.

2️⃣ Measure Dal and Water Accurately

Avoid overfilling your pressure cooker. As a rule:

• The combined volume of dal + water should not exceed 1/3 of the cooker’s capacity.
• Follow the dal pressure cooking chart for your specific cooker size.

✅ For example, in a 3-litre cooker, use max 3/4 cup tuvar dal and 2 cups water.

3️⃣ Use the Correct Cooker Size

One major cause of dal sprouting in pressure cookers is using a small cooker (like 1.5L–3L) for moong or urad dal. These dals tend to foam and expand more.

❌ Avoid cooking moong dal in 1.5L–3L cookers
✅ Use 3.5L or larger cookers for better results

4️⃣ Add Salt, Oil, and Turmeric

Adding salt, oil, and turmeric not only adds flavor but helps suppress excessive foaming and sprouting inside the cooker.

• Salt controls expansion
• Oil reduces frothing
• Turmeric adds antiseptic properties and color

5️⃣ Bring to Full Pressure on High Heat, Then Reduce

Once you close the lid, bring the cooker to Full Operating Pressure (FOP) on high heat. As soon as it whistles:

• Immediately reduce the heat to medium or low
• Cook for the recommended time (refer to dal chart)

✅ This prevents excess pressure buildup and prevents dal sprouting or overflowing.

6️⃣ Do Not Lift the Vent Weight

Avoid the common mistake of lifting the vent weight (whistle) to release pressure quickly.

❌ Sudden release causes dal to froth and sprout
✅ Always allow natural pressure release for best results

7️⃣ Add Tempering After Opening

Once the cooker cools naturally and the pressure releases on its own, open it carefully. Then:

• Add your tadka (tempering) of mustard seeds, curry leaves, garlic, etc.
• Mix well and serve hot

By following these basic yet essential steps, you can confidently answer the question “how to cook without dal sprouting” and enjoy soft, flavorful dal every time without the mess or safety risks.

📊 Dal Pressure Cooking Chart – Cooker Size, Dal Quantity & Time

Cooker Size	Dal Type	Dal (g/cups)	Water (ml)	Time (mins)	Pressure Release
1.5L	Tuvar	50g / ¼ cup	160 ml	5	Natural
	Moong	❌ Do not cook	—	—	—
2L	Tuvar	70g / ⅓ cup	210 ml	4	Natural
	Moong	❌ Do not cook	—	—	—
2.5L	Tuvar	100g / ½ cup	360 ml	3	Natural
	Moong	❌ Do not cook	—	—	—
3L	Tuvar	150g / ¾ cup	480 ml	3	Natural
	Moong	❌ Do not cook	—	—	—
3.5L	Tuvar	200g / 1 cup	660 ml	1	Natural
	Moong	100g / ½ cup	300 ml	1	Natural
4L	Tuvar	200g / 1 cup	660 ml	1	Natural
	Moong	150g / ¾ cup	480 ml	1	Natural
4.5L	Tuvar	250g / 1¼ cup	800 ml	1	Natural
	Moong	200g / 1 cup	640 ml	1	Natural
5L	Tuvar	350g / 1¾ cup	1.1 L	1	Natural
	Moong	300g / 1½ cup	900 ml	1	Natural
6.5L	Tuvar	450g / 2 cups	1.6 L	1	Natural
	Moong	400g / 2 cups	1.2 L	0 (No soak)	Natural
8L	Tuvar	1 kg / 5 cups	3.4 L	1	Natural
	Moong	470g / 2⅓ cups	1.4 L	0 (No soak)	Natural
10L	Tuvar	1.2 kg / 6¼ cups	4.3 L	1	Natural
	Moong	600g / 3 cups	1.8 L	0 (No soak)	Natural
12L	Tuvar	1.5 kg / 7½ cups	5 L	1	Natural
	Moong	700g / 3½ cups	2.1 L	0 (No soak)	10-min cool + cold water release

💡 Extra Tips to Remember

• Never exceed the maximum quantity charted above.
• Stir dal and water well before closing the lid.
• Do not soak moong dal if you’re cooking in 6.5L+ cookers – follow other steps instead.

🙋‍♀️ Frequently Asked Questions

📝 Final Thoughts

Cooking dal without sprouting is all about following the right technique and using the appropriate cooker size. With the correct soaking, seasoning, heat control, and pressure release method, you can enjoy perfectly cooked dal every time – without any messy surprises!

🥘 Recommended Read: Looking to buy a quality pressure cooker? Check out our in-depth guide on the Best Pressure Cookers in India – Top 10 Choices & Buying Guide to find the perfect one for your kitchen.