Is Using a Pressure Cooker to Prepare Dal Safe? A Food Expert Describes

Dal is the Indian term meaning comfort. It has many culinary applications and is one of the most widely accessible items in every kitchen cupboard. Dal Chawal, a traditional Indian dish, is the ultimate. Sounds hearty, doesn’t it? Boiled dal, steamed rice, and your preferred tadka served with achar or papad on the side.

However, did you know that there are a lot of debates around the pressure-cooking of dal? Yes, you heard correctly! Some social media pieces claim that pressure-cooked dal is connected to joint discomfort and other health issues. However, other sources suggest that pressure cooking preserves nutrients. These many theories might be perplexing, don’t they? However, it is no longer the case.
Food expert and health specialist Krish Ashok explains how and why to prepare dal in the proper manner. So take a seat back as we dig deep to finally clear the misunderstanding.

Why Is Joint Pain Associated With Pressure-Cooked Dal?

In the opening of the film, Krish Ashok says that because of the froth that is produced during pressure cooking, people often link boiled dal with joint discomfort. He says, “The froth is saponins that contain uric acid, further leading to joint problems,” in accordance with a number of ideas.
For those who are unaware, plants have a family of chemicals called saponins that have the ability to create a lather like soap.

Is Pressure Cooking Dal Necessary? Is It Alright to Eat the Boiled Dal Froth?

Krish Ashok dissects the aforementioned notion and reveals that the body’s uric acid level is higher than the high intake of purine-rich meals such red meat, beef organs, alcohol, etc. However, dal is not a food that is rich in purines.
This leads us to the next topic: saponins. Not all of the saponins in the dal are frothy. The majority of it is made up mostly of loose protein and carbohydrate, with very little saponin present. Moreover, “most saponins are destroyed by cooking.”
Additionally, he said that modest levels of saponin are “actually good for health.” They contain a lot of antioxidants and could lower your cholesterol.

Bonus Tip: How Should Dal Be Pressure Cooked?
He not only described the safety benefits of pressure cooking dal, but also the proper technique for doing so. The culinary expert claims that pressure cooking dal helps preserve the nutrients while saving time and energy.
To avoid clogging the nozzle and stopping the flow of nutrients from the dal, he also advises adding a drop of oil and omitting the salt while it’s boiling. He advises, “Always add salt in the later part of cooking.”