Pankaj Bhadouria Shares The Right Way To Cook Dal

Dal is a regular part of Indian meals and is loved for being simple, tasty and easy to prepare. However, many people usually wash the dal and directly put it in a pressure cooker.

Renowned MasterChef Pankaj Bhadouria has shared an interesting way to prepare dal and explained why a few extra steps before pressure cooking can be useful.

According to the cooking expert, soaking the dal, using fresh water and removing the foam can help make the cooking process better.

Start By Washing And Soaking Dal

The first step is to wash the dal properly and soak it in water for around 30 minutes. Soaking gives the dal enough time to soften before it is cooked.

Once the soaking time is over, discard the soaking water. Pankaj recommends using fresh water for the next step instead of cooking the dal in the same water.

Why Should You Discard The Soaking Water?

Dal and other legumes naturally contain compounds such as phytic acid. These compounds can affect the absorption of certain minerals from food.

Soaking and then discarding the water is a traditional cooking practice that can help reduce some of these compounds. It also gives you fresh water for the cooking process.

Boil The Dal And Remove The Foam

Next, add fresh water to the soaked dal and bring it to a boil. While the dal is boiling, you may notice a layer of foam forming on the top.

Pankaj suggests removing this foam with a spoon before pressure cooking the dal. The foam can contain naturally occurring compounds released from the lentils during boiling.

This small step can also help give the dal a cleaner appearance and smoother texture after cooking.

Add Salt And Turmeric

After removing the foam, add salt and turmeric to the dal. These basic ingredients add flavour and give the dal its familiar colour.

Once everything is added, transfer the dal to a pressure cooker and cook it until it becomes soft and properly done.

Make Your Everyday Dal Better

Cooking dal does not have to be complicated. A little preparation before pressure cooking can make a difference to the overall cooking process.

So, the next time you prepare dal, try soaking it for 30 minutes, discarding the soaking water, boiling it with fresh water and removing the foam before pressure cooking.

These simple cooking tips from Pankaj Bhadouria can be easily followed in everyday Indian kitchens and may help you prepare a more digestion-friendly bowl of dal.

View this post on Instagram

A post shared by MasterChef Pankaj Bhadouria (@masterchefpankajbhadouria)