Article: Measure cup (100 g) of split pigeon peas (toovar dal), cup (50 g) of split Bengal gram (chana dal), and cup (50 g) of split skinless green gram (dhuli moong dal) into a bowl. Pour enough water to cover the dal and let them soak for 30 minutes. Pour 2 1/2 cups (590 ml) of water into your pressure cooker. Drain the soaked dal and place the dal in the pressure cooker along with teaspoon (1 g) of asafoetida (hing) and teaspoon (1 g) of turmeric powder. Stir the mixture until it's combined. eal the lid and pressure cook the dal. Put the lid on the pressure cooker and seal it completely. Put the pressure cooker on the stove and turn the heat to high. Cook the dal until 4 to 5 whistles of steam released. This should take about 10 minutes. Turn off the heat and set the dal aside. If you don't have a pressure cooker, you could place the seasonings, water, and soaked dal in a large pot. Cook the dal over medium-high heat until the mixture is completely soft and cooked. This can take 25 to 30 minutes.
What is a summary of what this article is about?
Soak the dal for 30 minutes. Place water, seasonings, and soaked dal in the pressure cooker. .