Are You Cooking Dal Wrong? Expert Says Ditch Pressure Cooker For This Way

With modern lifestyles, convenience often trumps health. Quick cooking hacks save time, but sometimes they silently strip away nutrition.

Dietitian and gut health expert Richa Doshi warns against one common mistake almost every household makes while cooking dal.

According to her, dal should not be cooked in a pressure cooker. While it saves time, it can reduce vital proteins, vitamins, and minerals.

Instead, she suggests using a clay pot. The slow, even heat preserves nutrients, enhances flavour, and even adds natural minerals to food.

Our ancestors followed this method, ensuring food was healthier, tastier, and easier to digest — especially dals that are otherwise heavy.

For better digestion, pair dal with spices like hing, cumin, turmeric, and black pepper. These help your gut process even heavier varieties like urad.

Dal is a superfood — rich in protein, fibre, vitamins, and minerals. From weight loss to heart and brain health, it’s a must-have in your daily diet.