The short answer
In a pot, start with about 3 cups of water per cup of split daal, adding more as it cooks. In a pressure cooker, use about 2 to 2.5 cups. Adjust at the end: add hot water for thinner daal, simmer uncovered for thicker.
Water chart
| Daal | Pot | Pressure cooker |
|---|---|---|
| Masoor / moong (split) | 1 : 3 | 1 : 2 |
| Daal channa | 1 : 3.5 | 1 : 2.5 |
| Whole moong / masoor | 1 : 4 | 1 : 3 |