Top 10 Common Mistakes To Avoid When Cooking Dal-Based Gravies

Dal-based gravies are tasty and healthy, but small mistakes can spoil the dish. Cooking dal the right way helps bring out the best flavors and texture. 
Follow these common mistakes people make when cooking dal-based gravies and how to avoid them for a perfect, delicious meal.

Not Washing Dal Properly

Dal has dust, dirt, and extra starch on it when you buy it.
If you do not wash dal properly, the dirt stays in your food.
Always rinse dal at least 2-3 times with clean water before cooking.
Put dal in a bowl, add water, and stir it with your hands.
The water will look cloudy because of the starch and dirt.
Throw away the dirty water and add fresh water.
Repeat this until the water looks clear.
Washing dal removes impurities and helps it cook better.
You can also buy dal tadka masala online.

Skipping Soaking

Soaking dal before cooking makes it soft and easy to cook.
If you do not soak dal, it will take a long time to cook.
Hard dal may stay uncooked or uneven after boiling.
Always soak dal in enough water for at least 30 minutes.
For some dals, like chana dal or rajma, soaking for 4-6 hours is better.
Soaking helps dal absorb water and swell up.
It makes dal lighter and easier to digest.
Dal becomes soft and smooth after soaking.

Using Too Much or Too Little Water

The right amount of water is important for perfect dal.
If you use too much water, the dal will become too thin and watery.
Watery dal does not taste rich and flavorful.
If you use too little water, the dal will be too thick and lumpy.
Thick dal may stick to the pan and burn.
Always measure water according to the type of dal you are cooking.
Some dals need more water, while others need less.
Stir the dal while cooking to check its consistency.

Adding Salt Too Early

Adding salt at the wrong time can make dal hard and difficult to cook.
If you add salt before the dal is fully cooked, it slows down the softening process.
The dal may stay hard even after a long cooking time.
Always cook dal completely before adding salt.
Once the dal is soft and mushy, you can add salt and mix well.
Salt absorbs water and makes the dal tough if added too early.
Cooking without salt helps dal break down faster.
You can adjust the salt later according to taste.

Not Cooking Dal Long Enough

Dal needs enough time to cook until it becomes soft and smooth.
If you do not cook dal properly, it will stay hard and grainy.
Undercooked dal does not mix well with spices and feels dry when eaten.
Always cook dal until it turns mushy and blends easily.
Pressure cooking helps cook dal faster and better.
If boiling in a pan, stir often and add water if needed.
Some dals take longer to cook than others.
Check dal by pressing it between fingers; it should mash easily.

Ignoring the Tempering (Tadka)

Tempering (tadka) adds extra flavor and makes dal taste delicious.
If you skip tempering, the dal may taste plain and dull.
Tadka is made by frying spices, garlic, onions, or chilies in oil or ghee.
The hot oil brings out the aroma and taste of the spices.
Adding this mixture to dal gives it a rich and spicy flavor.
Different dals use different types of tempering.
Always cook the spices on low heat to avoid burning them.
Pour the tadka over the dal and mix.

Overcooking the Spices

Spices add flavor, color, and aroma to dal.
If you cook spices too much, they burn and taste bitter.
Burnt spices spoil the entire dal and cannot be fixed.
Always cook spices on low or medium heat.
Fry them in oil or ghee until they release a nice aroma.
Do not leave them on high heat for too long.
Stir spices continuously to prevent burning.

Using Too Much Oil or Ghee

Oil or ghee is needed for tempering (tadka) and adding flavor to dal.
If you use too much oil or ghee, the dal becomes heavy and greasy.
Oily dal does not taste fresh and can feel unhealthy.
Too much fat can also cause digestion problems.
Use only the right amount of oil or ghee for cooking.
A small amount is enough to bring out the flavors of spices.
Cooking on low heat helps spices release flavor without extra oil.

Not Stirring While Cooking

Stirring dal while cooking is very important.
If you do not stir, dal can stick to the bottom of the pan.
Stuck dal may burn and spoil the taste of the whole dish.
Burnt dal gives a bad smell and cannot be fixed.
Stirring helps dal cook evenly and become soft.
It also prevents lumps from forming in the dal.
Always use a spoon to mix dal gently while it cooks.
You can also buy sambar masala online.