be 4- half cups puree; if not, add enough water to bring to that quanity. For a more ground puree, beat lentils, peas, or beans with a whisk for 3 to 5 minutes. Cooked dal can be kept for 3 days, refrigerated. Cooked lentils and beans thicken considerably and become gelatinous with keeping. They also reduce in volume considerably. Therefore remember to make allowance for such evaporation. My Note: I always end up beating them with a whisk as it velvetizes the soup. There is no need to use something like a food processor .... I think it would end up making the ingredients too fine and would ruin the texture of the soup. Also, I refrigerated them for both 1 day and then later 2 days and found that indeed, it did thicken .... I simply put them in a pot and added a cup or two of water and simmered until I got the consistency I wanted .... thick but with some liquid as this is not meant to be a soup in which a spoon will stand up Recipe By : Pat Gold <plgold@IX.NETCOM.COM>