Avoid 5 mistakes for tasty dal at home: Dal is made daily in every house, but the restaurant cream and spicy tests are not available in the lentils. The reason for this is not the right recipe, some mistakes, which do not give it a perfect test.
Cooking Dal at Home Avoid These 5 Mistakes: Whether it is the dal of the house, moong or urad, it definitely gets simplicity and healthy flavor, but often people complain that why do not the thickness, fragrance and taste that comes in the restaurant’s dal. Actually, the reason for this is not a big mistakes in the recipe but some small lapses, which fade the entire taste of lentils. Today we do not tell you the recipes or tips for making lentils, today we will tell you some basic and small mistakes, so that not to do the next time the dal will also give up and the food will be tasty like restaurant.
Why is it necessary to soak lentils properly
Often we put the lentils in the pressure cooker without soaking. This makes the lentils cooked but its texture does not become soft. The lentils in the restaurant are always soaked a few hours ago, so that the grain melts well and a creamy texture can come in it.
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Use of spices at the right time
Tadka is the most important in making lentils. Many times people already put all the spices in the lentils, while the real taste comes only when cumin, garlic, ginger and onion are blown on low flame. If the spices remain raw or burn, the taste of the entire lentils can deteriorate.
The secret of butter and cream
The most special thing about the restaurant dal is its creamine. People often use ghee or oil at home, while adding butter and a little cream double the flavor of lentils. It not only enhances the taste but also makes the lentils thick and rich.
Salt and water balance
Many times people put more salt in a hurry, due to which the lentils are tightened. It is better to add salt after the lentils are cooked. Apart from this, the correct amount of water is also necessary. Low water will make the lentils thicker and it will make its flavor lighter and thin with too much water.
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Cooking on low flame
In the restaurant, the lentils are not just cooked and left in the pressure cooker, but it is cooked on low flame for a long time. With this slow-kissing, the flavor of spices is found well in the lentils and every morsel looks delicious on eating.