To roast dal properly, follow these steps to get even, golden-brown results with a rich, nutty flavor:

1. Choose the Right Pan

• Use a heavy-bottomed pan or skillet, preferably non-stick or cast iron, to prevent sticking and burning.

2. Prep the Dal

• Rinse and drain the dal if needed, then let it air dry or pat it dry with a clean cloth. Excess moisture can cause uneven roasting.

3. Preheat the Pan

• Heat the pan over medium to medium-low heat to ensure even roasting without burning. Avoid high heat, as dal can burn quickly.

4. Dry Roast the Dal

• Add the dal (chana dal, moong dal, urad dal, etc.) to the pan in a single layer. Stir constantly with a spatula to prevent burning and to ensure even roasting.

5. Look for Color and Aroma

• Roast the dal until it turns golden brown and emits a nutty aroma. This usually takes 5–10 minutes, depending on the type and quantity of dal.

6. Cool Immediately

• Transfer the dal to a cool plate immediately to stop the roasting process. Let it cool completely before storing.

Additional Tips

• For Oil-Roasted Dal: Add a few drops of oil for an enhanced flavor and to prevent sticking.
• Avoid Overloading: Roast dal in small batches if you have a large quantity, as overcrowding leads to uneven cooking.