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Boiling and simmering are not the same thing. For beans, lentils, dals, and soups, the liquid should continue to bubble occasionally while the heat stays low enough to avoid violent boiling.

That slower pace gives dried pulses time to soften through the center without breaking apart unnecessarily, and it lets soups concentrate without reducing too fast or catching on the bottom of the pot.

Adjust the burner rather than relying on one fixed setting. Medium or medium-low may be right, but the real cue is the gentlest heat that keeps an occasional bubble moving through the pot.

Ingredients

• Cooked or soaked beans, lentils, or dal
• Water, stock, or other cooking liquid
• A heavy pot
• A spoon for occasional stirring
• Additional hot water if the pot begins to dry

Method

Bring the liquid to a boil first when the recipe calls for it, then reduce the heat until only occasional bubbles rise. Keep enough liquid in the pot to prevent drying or scorching, stir as needed, and judge doneness by texture rather than the clock alone.