In today’s busy lifestyle, most people like to make pulses in pressure cookers, because it saves time. But have you ever felt that the taste of lentils made by Grandma-Nani’s hands was different? The reason for this is that earlier lentils were cooked on low flame in the pot or flesh, due to which both its taste and nutrition were intact.
If you also want to cook lentils in a traditional way without a cooker, then we are telling you an easy and tasty way.
Method of making tasty lentils without pressure cooker
Which dal should be soaked?
Arhar, Chana and Rajma-These pulses take more time to cook, so it is necessary to soak them 4-5 hours in advance.
Moong and lentils – These light pulses cook quickly, so they do not need to soak.
How to cook lentils in the pot?
Take a thick bottom pan or pot and add 5 cups of water to it.
Add soaked lentils, turmeric, some salt and 1 teaspoon oil.
Cook till the high heat comes to a boil, then reduce the heat.
Keep stirring with a spoon in between and add some warm water when needed.
How to check the dal street or not?
Try mashing lightly with a spoon or fingers, if the dal has become soft then understand that the lentils are cooked.
Now turn off the gas and prepare for the tempering.
The right way to add tempering
Heat ghee in the tempering pan.
Add cumin seeds, a pinch of asafetida, dry red chili, chopped tomatoes and onion and fry well.
Pour the prepared tempering into the lentils and mix.
Serve hot by adding green coriander.
Benefits of lentils made without cooker
The real taste and fragrance of the lentils remains.
There is more nutritional value in it because cooking on low flame does not destroy nutrients.
It is light and healthy to digest.
If you also want to make traditional tasty tasty lentils at home, then definitely try this method!
