What should the consistency of Indian Dal be?!
Should the lentils still have a bit of bite to them or just completely mushy? Should the dal be about to pour, almost like a thick soup?
Answers:
It should about the consistency of a chunky split-pea soup, perhaps a little soupier. There should definitely be some whole lentils in there, but enough of the lentils should have disintegrated to make the broth a little thick. Some cooks actually take out 1/3 to 1/2 of the lentils at the point where they're cooked but not too soft, and mash or blend them, then add them back to the Daal. This thickens the broth without tunring all the lentils into mush.
Best not to be mushy and almost like a thick soup but not that thick.