Importance and problem of pulses

Pulses are an important ingredient in Indian food. Be it roti or rice, the taste of dal increases only when its gravy is of right thickness. Sometimes, adding too much water results in the dal becoming too thin. In such a situation there is no need to worry. By adopting some simple kitchen tips, you can improve the consistency of dal and also maintain its taste.

1. Mash the lentils with a spoon

If the dal seems very thin after cooking, then first mash some of it by pressing it with a spoon or ladle. This will break the lentils and the starch present in them will mix into the gravy.

After this, boil the dal on medium flame for about 30 seconds and keep stirring continuously. This may thicken its texture a bit. This method is more effective when there is only a little excess water in the dal.

2. Cook without covering

If there is too much water in the dal, cook it on medium or low flame without covering for a few minutes. Due to this, excess water will evaporate and the dal will gradually start thickening.

Keep in mind that keep stirring the dal in between so that it does not stick to the bottom of the vessel. Cooking on high flame can cause the dal to get cooked and its taste can also be affected.

3. Let the lentils melt

Sometimes the lentil grains do not melt completely, due to which the gravy does not become uniform. In such a situation, cook the lentils a little more. When the grains become soft, mash some of them.

Due to this, the natural starch of lentils combines with water to make the gravy better. Different types of pulses have different textures, so keep the cooking time accordingly.

4. Take care of water intake

Next time while making dal, take special care of the amount of water. Initially add water as per requirement and check the consistency after cooking. If the dal is too thick, it can be thinned by adding some hot water.

While making dal in pressure cooker, the amount of water may vary depending on the type of dal, soaking time and method of cooker.

5. Thicken dal while maintaining flavor

To thicken the dal, first try mashing it and then cooking it for some time. Due to this, there is often no need to add additional material. If the dal is too thin, keeping it loose will be more effective in reducing water.

Remember: The consistency of the dal may be slightly better in 30 seconds, but if there is too much water, it will take more time to thicken. Right flame, stirring occasionally and cooking the dal thoroughly is the key to better results.