Dal Cooking Tips: How to cook lentils quickly in a pressure cooker? Note this 2-minute secret hack.

Easy Dal Cooking Tips: If you need to cook lentils quickly, the choice of lentils matters. Washed and split lentils cook more quickly than peeled or whole lentils.

 

 

 

How to cook lentils quickly in a pressure cooker

Kitchen Hacks To Soften Hard Dal Quickly: Dal is a staple in Indian households, appearing in some form or the other on the plate almost every day. Making dal seems easy, but sometimes the pressure cooker keeps whistling, and yet the dal doesn't cook properly. This takes more time to cook, and the taste and texture don't remain as they should. If this happens to you often, you can mitigate this problem by adopting some simple tricks before and during cooking.

Choose the right lentils

If you need to cook lentils quickly, the choice of lentils matters. Washed and broken lentils cook faster than peeled or whole lentils. Moong dal can be a good choice for everyday meals, as it generally doesn't take long to cook. So, if you're short on time and need to cook lentils quickly, choose lentils that soften easily.

Soak the lentils first

One reason lentils may not cook quickly is that they were added directly to the pressure cooker. Soaking them in water for some time before cooking allows them to absorb the water and soften. After cooking them in a pressure cooker or on the stove, they may take less time to cook. Pre-soaking lentils can be especially helpful when you need to prepare a meal quickly.

Try lightly roasting the lentils

Another method is to lightly roast the lentils in a dry pan for about 2 to 3 minutes before cooking them. Be careful not to over-brown or burn them. After lightly roasting, they can be soaked or cooked directly. This gives the lentils a mild nutty aroma and can also enhance the taste. If you use this method, keep a constant eye on them during roasting to ensure they don't burn.

Avoid adding salt in the beginning.

Many people tend to add salt to the cooker right at the beginning, along with the lentils, water, and spices. If you have trouble getting the lentils to cook quickly, it may be better to add the salt later. Add salt when the lentils are more than half cooked. This can help them soften properly.

Add sour ingredients last.

Tomatoes, tamarind, and lemon are often used to enhance the flavor of dal, but the acid in them can slow down the tenderization process. Therefore, if your dal doesn't cook easily even after repeated cooking, avoid adding sour ingredients at the beginning. Use tomatoes, tamarind, or lemon after the dal is thoroughly cooked. These can also be added when finishing the dal or during tempering.

Try a little baking soda.

If the lentils remain tough even after cooking for a long time, a very small pinch of baking soda can be added. Baking soda can help soften the lentils quickly. However, keep the amount very small. Adding too much baking soda can affect the taste and texture of the lentils. Therefore, use this trick only as needed and in very small quantities.

If the lentils still remain raw, then follow this method.

Sometimes, despite your best efforts, the lentils remain undercooked, and you don't have time to cook them again for a long time. In such cases, let the lentils cool for a while and then blend them until smooth. This will give the lentils a creamy texture, and even slightly undercooked lentils can be used. This method can be especially useful when preparing food in a hurry.