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On 5/6/2020 12:27pm, Mamta posted:
I am at a loss to understand why your Urad dal is not softening after overnight soaking and 20 + minutes cooking under pressure.
I discussed this with my older sister this morning, she can’t understand it either. She suggests that you add a pinch of baking soda to the water you soak it in and cook. Throw away the water from first couple of washes, then add a pinch of baking soda And cook it in the same water.
I add salt at the time if cooking. I know dals cook faster without it, but it is an old habit, I just add it without thinking.