I tried making daal last night from a freshly bought bag. it was ordinary masoor daal, which shouldn’t take more than 1/2 an hour to cook, less if it’s presoaked, and follow my usual measurement of 1/4 to 1/3 daal to 2 1/2 cups water. This daal was soaked for 2 hours, needed at least 10 cups of water, and was still not really ready after 2 hours of cooking. I missed Malaysia (or indeed Pakistan) where the daal one buys at least is not a decade old.
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