​5 simple tips to make perfect dal every time​

There’s no denying that cooking that perfect dal every time may seem like a tough task even for someone who is a pro at cooking. This is because lentils contain both nutrients and antinutrients, and this is why understanding the art of cooking that perfect dal becomes important. Well, if you too want to achieve that perfect taste and texture, then follow us through these simple tips that are great for perfecting the art of making dal every time.

The art of making perfect dal each time depends on the type of lentil you are using. This is because every dal has a different taste, flavour and texture, which also depends on the nutrients and different cooking times based on the recipe of dal. For instance, moong dal is light and takes less time to cook, but on the contrary, chana dal has a nutty texture and taste, which is why it takes more time to cook.

Soaking dals for at least 30 minutes to 1 hour before cooking softens them and reduces cooking time. This is especially important for harder dals like chana dal or rajma. Soaking also improves digestibility and helps in breaking down complex starches, making the dal easier on the stomach.

Always use a pressure cooker, as it is the easiest trick to cook perfect dal. Also, it depends on the right utensil. In fact, the secret tip is to cook healthy dal every day, and to make a healthy, well-cooked dal quickly, a pressure cooker or pot can instantly make the dal in a perfect homestyle way!

Adding salt while the dal is boiling can sometimes make the lentils tougher and increase cooking time. For best results, add salt after the dal is fully cooked. This helps achieve a creamier consistency and avoids undercooked lentils.

The best way to give an interesting twist to any dal recipe is by adding a tadka, which can instantly amp up the taste and experience of the dal. From using spices to herbs like mustard seeds, red chilies, garlic, ginger or curry leaves, tempering can instantly amp up the taste and texture of the dal.

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