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.