What is the appropriate lentil-to-water ratio for stovetop lentils? I'm planning on making a simple dish using split pigeon peas (or, toor dal) which I plan to soak for an hour.

Since I don't have a pressure cooker, I will need to cook these on the stove top. What is the appropriate lentil-to-water ratio I should use? Is it (as I suspect) 3 cups water to 1 cup lentils? Or, like pasta, does it not matter and I should just keep stirring?
In surveying the web, I have found a variety of ratios from 1:2 to 1:4 by volume, and some which measure the toor dal by weight.  

I suspect some of the variation comes from the desired outcome (more or less soupy or poridgy), and whether or not the peas were pre-soaked.

You can google "toor dal recipe without pressure cooker".

This recipe for stove top toor dal suggests pre-soaking, and then using a 1:2 ratio of water.  The author provides lots of pictures and explanation.