Dal or lentils are an everyday food in almost all parts of India. Including this in the daily diet provides enough nutrition, especially since it is a rich source of plant-based protein, necessary for strengthening the body. But what if I told you that without the proper way of cooking lentil, you are missing some of these benefits? I cook dal in the ways that absorb all of its nutrients and even enhance the flavour of the dish.

For making Dal, I usually pre-soak it, clean it, then add some spices, one spoon of mustard oil and some pieces of tomato. Let’s learn in detail about it –

Pre-soaking Dal in water: The first step is to soak the cooking amount in water for at least two hours. If you’re in a hurry in the morning, you can soak it overnight too. After that, rub them and wash 2-3 times with clean water.
Benefits of doing so:
Better texture and enhanced flavor- It does better texture and enhances the taste even more.

It Reduces cooking time- Pre-soaking dal reduces cooking time as it becomes softer and cooks evenly.

Enhances nutrient absorption- soaking reduces phytic acid and tannins, which hinder the absorption of nutrients.

Improves digestion- soaking breaks down complex sugars and other compounds, making the dal good to digest and getting rid of bloating.

Adding tomato pieces to dal: When you add pieces of tomato while cooking Dal, this makes Dal even more beneficial. I always add tomato pieces to it.
Benefits of doing so:
Tomatoes add tanginess, balances the aroma of lentils.
The texture becomes slightly smoother and thicker.
Dal looks fresh, golden-orange, making it look more appetizing.
Tomatoes add vitamin C, which helps in the absorption of iron from lentils.

Mustard oil in lentils: It enhances flavor, improves texture, and adds other health benefits.

Other tips: Sometimes I add one drumstick to the lentils while cooking. It is beneficial. When the drumstick season is off, I simply put a few moringa leaves into the Dal to make it more nutrient-rich.