This one pantry item helps soften pulses faster

Cooking dal should be simple, but sometimes those stubborn pulses just refuse to soften, no matter how long they’ve soaked or how many whistles the pressure cooker gives. If you’ve ever waited ages for chana or rajma to cook, you’re not alone. But here’s the good news. There’s a common pantry ingredient that can make the process smoother, faster, and much easier. And you probably already have it in your kitchen: baking soda. Just a pinch of baking soda can change how your dals behave. It doesn’t change the flavour, but it works behind the scenes to speed things up. Here’s how and why it works.

Some pulses have a thick outer coating that takes longer to soften. Older stock or cold water can slow things down even more. Also, in colder weather or at higher altitudes, your cooker may take longer to build pressure, which stretches the cooking time. That’s where a bit of chemistry helps.

Baking soda raises the pH of the water, making it more alkaline. This helps break down the tough cell walls of pulses faster. It’s especially helpful with rajma, black chana, tur dal, or any batch that just doesn’t seem to soften evenly. A pinch during soaking or just before cooking does the trick.

Add a small pinch of baking soda while soaking the pulses if they’re old or hard. If you forget, you can also add it during cooking. Just make sure not to add too much or you will risk mushy textures. It is always better to start small and adjust as needed. And don’t worry, it won’t affect taste if used properly.

Besides saving time and fuel, this small hack ensures your dals and beans are cooked all the way through. No more biting into half-done rajma or grainy chana. It also helps with digestion, as properly cooked pulses are easier on the stomach, less likely to cause bloating, and absorb flavour more evenly.