How to cook dal the right way? MasterChef Pankaj Bhadouria shares the correct step-by-step process

Chef Pankaj advises soaking dal for 30 minutes, discarding the water to eliminate phytic acid, skimming impurities, and then cooking it for maximum benefits.

Pulses, especially dal, are an integral part of the Indian diet. Most Indian households consume dal in various forms at least once in their daily meal. However, the problem with dal is that it can cause bloating, gas, or indigestion in some people, especially if it isn't cooked or soaked properly.

According to chef Pankaj, people usually just rinse the dal and dump it straight into a pressure cooker. But that is the wrong way to cook it. (Freepik)

On March 31, Pankaj Bhadouria, a chef and MasterChef India winner, highlighted the step-by-step process of cooking dal the right way. According to her, her process is the correct way to prepare dal, as people have been ‘cooking dal wrong your entire life.’

How to cook dal the right way

According to chef Pankaj, people usually just rinse the dal and dump it straight into a pressure cooker. But that is the wrong way to cook it. The right thing to do is to wash the dal and let it soak for 30 minutes, which many people already do. However, she noted, it is the next step they mess up.

If you soak your dal for 30 minutes or overnight, as per chef Pankaj, make sure to discard that soaking water because it contains phytic acid – an anti-nutrient that inhibits the absorption of iron, zinc, and calcium.

“[Next], use fresh water, boil the dal uncovered for the first 5 minutes. Do you see this foam? These are saponins and impurities. Skim them off the top of the dal to ensure a lighter, gut-friendly dish. Now, simply add turmeric and salt, then pressure-cook it as usual. And just like that, you will reap the maximum nutritional benefits from the very same dal,” chef Pankaj added.

Step-by-step process to cook dal

According to chef Pankaj, we shouldn't just wash the dal and pressure-cook it; that is not the right way. What we need to do is:

1. Wash and soak the dal for 30 minutes.
2. Discard the soaking water. This contains phytic Acid, the anti-nutrient that prevents the absorption of nutrients like iron, zinc, and calcium.
3. Bring the dal to a boil with fresh water.
4. When you see white foam on top, skim it off. These are saponins and impurities that interfere with the digestion of dal.
5. Now add salt and turmeric, and pressure-cook the dal.
6. You have with you a more gut-friendly dal ready. Serve hot with dal or rice.

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