If your dals frequently turn out undercooked or take longer to melt, your timing with salt might be responsible. Including salt earlier than pressure cooking is a common mistake that may have an effect on each texture and cooking time. Here's why it's great to feature salt after stress cooking:
🔬 1. salt Slows Down Softening
Salt toughens the outer layer of pulses. Whilst brought early, it prevents the dal from absorbing water efficaciously, leading to longer cooking instances and sometimes difficult, erratically cooked grains.
⏲️ 2. Longer Cooking = Nutrient Loss
When dals take longer to prepare dinner because of early salt addition, more vitamins can be misplaced via heat exposure. Adding salt later ensures quicker, extra nutrient-preserving cooking.
💧 three. Better Texture
Cooking dals with out salt permits them to come to be soft and creamy. Including salt in a while helps you to manipulate each saltiness and consistency, mainly for dals like toor or masoor which can be first-class when smooth.
🍛 4. Flavor Absorption takes place Later
Dals take in flavors excellent after they are completely cooked. Including salt along side tempering (tadka) or at the cease lets in the spices and salt to seep into the dal greater flippantly.
✅ seasoned Tip:
Prepare dinner first, season later — especially for chana dal, rajma, and black gram, which might be naturally tougher.
You can additionally upload salt midway if pressure cooking for longer periods (like rajma or chole).
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material..jpg)
click and follow Indiaherald WhatsApp channel