Tips And Tricks: If Your Dal Is Always Undercooked, Here’s What You Need To Do

Be it toor, moong, masoor or urad, once you get the texture of the dal right then it is a winner. At my house, subzi and dal are usual suspects at the dinner table. Every day, my mother prepares a different dal to add variation to our meals in terms of taste and nutrition. Lentils are supposed to be great sources of protein and rich in several vitamins and minerals too. In fact, dal-chawal has been deemed as the ultimate comfort food on many occasions. 

The essence and significance that dal holds in our lives makes it an intrinsic part of our food space. Did you know that this humble soupy dish finds mention in the epic Mahabharata too? It is believed that Bhim devised a combination of five dals, cooked together, which led to the evolution of Panchmel dal. That is one of the earliest mentions of dal in an Indian text. With such a rich and age-old history, the dal itself should be rich and creamy too. 

1.  Soaking The Dal Enough 

In haste, we tend to overlook minute details. Irrespective of the kind of dal you are cooking, you should soak it in lukewarm water for at least half an hour and maximum one hour. The process of soaking allows the granules of dal to break down and makes the process of softening the dal easier. 

2.  Slow Flame Is The Key 

Do you immediately start craving the creamy restaurant dals as soon as you taste yours? Well, the trick lies in their cooking technique and you can do it too. While they end up leaving the dal to be cooked overnight, you don’t need to go that extra mile. Just make sure that the flame is slow when you place the cooker on the stove and ensure that you use the largest burner you have. Smooth and silky dal is guaranteed. 

3.  Adding Water When Required 

If you have a habit of adding water to your dal instantly after it is cooked then you need to stop. Prepare the tadka while the dal is getting cooked. Once done, mix the dal with tadka and cook for a few minutes to let it attain a mushy texture. If you feel the need, then you can add water to it. Do this to avoid a grainy dal. 

4.  Lukewarm Water Is The Best 

Using cold water while the dal is getting cooked would actually interfere with the process of cooking and it may take longer than usual to cook it. It might happen that your dal remains under-cooked too. Use lukewarm or hot water as it helps in softening the dal. 

5.  Changing Flames Is Not A Good Idea 

If you keep switching between flames, it gives you an inconsistent texture and under-cooked dal. To ensure that it is not grainy and smooth, keep a consistent flame throughout for an even cooking procedure.