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In India, dal defines comfort. It is one of the most commonly available ingredients in every kitchen pantry and has various culinary uses. But what reigns supreme is the staple Indian meal – dal chawal. Steamed rice and boiled dal with tadka of your choice, and achar/papad on the sides – sounds soulful, right? But did you know that pressure-cooking dal comes with its fair share of controversies? You heard that right! According to some articles doing the rounds on social media, pressure-cooked dal is linked to joint pain and other health problems. While there are some articles claiming pressure cooking helps keep the nutrients intact. These many theories can be confusing, right? But not anymore.
We have food connoisseur and diet expert Krish Ashok, explaining what is the right way to cook dal and why. So, sit back as we delve deep to eliminate the confusion once and for all.
Why Is Pressure-Cooked Dal Associated With Joint Pains?
Krish Ashok begins the video by stating that people often associate boiled dal with joint pain because of the froth created during pressure cooking. According to various theories, “the froth is saponins that contain uric acid, further leading to joint problems,” he states.
For the unversed, saponins are a class of molecules found in plants that have the properties of producing a soapy lather.
Should You Pressure Cook Dal? Is It Okay To Have The Froth Of Boiled Dal?
Deconstructing the above theory, Krish Ashok explains that uric acid level in the body exceeds the high consumption of purine-rich foods including red meat, meat organs, alcohol, etc. But dal doesn’t fall under the category of high-purine foods.
This takes us to the next point – saponins. The froth in the dal is not all saponins. It contains a very small amount of saponin and the rest is just loose starch and protein. Moreover, “cooking destroys most saponins.”
He also mentioned that having saponin in moderate amounts is “actually good for health.” They are rich in antioxidants and may help keep your cholesterol levels in check.
Bonus Tip: What Is The Right Way To Pressure Cook Dal?
Along with explaining why it is safe to pressure cook dal, he also explained the right way to do so. According to the food expert, pressure cooking dal saves time and energy and helps keep the nutrients intact.
He also suggests adding a drop of oil and no salt while boiling to avoid clogging the nozzle and prevent the release of nutrients from the dal. “Always add salt in the later part of cooking,” he recommends.
Also Read: Why Soaking Dal Before Cooking Is The Ultimate Hack
Watch the detailed video here:
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