Lentils (Dal) are a powerhouse of protein, but common cooking mistakes can strip them of their nutritional value. According to experts, neglecting a few simple steps can hinder your body’s ability to absorb essential minerals like Zinc and Iron.

The Top 5 Mistakes & Fixes:

• Not Soaking Before Cooking: Cooking dry lentils directly is a mistake. Soaking for 30–60 minutes reduces phytic acid and tannins, making it easier to digest and more nutritious.
• Discarding the Soaked Water: The water used for soaking contains dissolved vitamins and minerals. Use this same water for cooking to retain maximum nutrition.
• Adding Salt Too Early: Adding salt at the start of boiling breaks down protein structures and increases cooking time. Always add salt after the dal is fully boiled.
• Overcooking: Boiling dal until it completely dissolves destroys fiber and Vitamin B-complex. 2–3 whistles in a pressure cooker are usually enough.
• Heavier Spices: Instead of oily tempering, use asafetida (Hing), cumin, or ginger to enhance digestion and nutrient retention.