Daal may be planned as a thick dish, a thinner serving or one item among several dishes. A single quantity per person cannot describe all those choices. The Whatson Daal Portion Calculator lets you enter the dry amount, water ratio and finished yield for your own plan.
The arithmetic is straightforward; selecting those assumptions belongs to your recipe and serving arrangement.
The dry pulse quantity is the starting measure
Enter people and grams of dry daal per person. If your reference quantity was measured after soaking or cooking, do not enter it as though it were a dry amount.
The water field is ml per gram of dry daal. The yield field is a cooked mass factor. They describe different things and can be changed independently.
The four person worksheet
For four people at 60 g dry daal each, the dry total is 240 g. With 4 ml water per gram, the water quantity is 960 ml.
At a separately entered cooked yield of three, the checked cooked mass is 720 g, or 180 g per person.
The result does not claim all 960 ml remains in the dish, nor does it derive 720 g from a heat or evaporation model. It applies the independent assumptions you entered.
Different daal preparations need their own records
The tool does not identify a pulse variety, pot, soaking practice or cooking time. It cannot decide the right water ratio merely from the label daal.
If you regularly prepare a particular dish, record its dry and finished masses under consistent conditions. Cooking Yield Calculator calculates the resulting mass factor; use that factor only where it describes the batch you are planning.
Additional water used during preparation or final adjustment belongs in your method. This worksheet offers one entered water ratio, not a multi stage cooking schedule.
Tarka and additions need separate quantities
Oil, onion, tomato, spices and garnishes are not generated as ingredient rows here. The cooked yield number cannot tell you how much of each addition to buy.
A complete ingredient list can be enlarged with Recipe Scaler. For cost allocation, Recipe Cost Calculator accepts the separate ingredient quantities and your own PKR pack quotes.
Distinguish an estimated finished batch mass from a measured one in your notes. The calculator’s result is a planning estimate unless the entered yield accurately represents your own preparation.
When guests or portion size change, calculate again before saving. Keep the dry portion and yield visible so a later person can tell whether the same total was intended as a side dish or as the main serving.