Why dal thickens in the fridge: 3 smart ways to stop it from clotting

In Indian homes, cooking extra dal and sabzi is not just a habit, but also a sign of abundance. It is a practice that roots back to ancient times, where extra food was kept to welcome a sudden guest. While storing excess food was an issue back in time, especially in summer months, thanks to technology, storing excess food is no more a hassle today. Refrigerators have made our lives easier. However, the technology also brings challenges. One of the most common challenges with storing dal in the fridge is- it thickens and often leads to clotting. But why does this happen? Let us find out and also explore the ways to avoid it.

According to experts, dal is rich in starches and soluble fibers released during cooking. When it is hot, these molecules are dispersed in water, giving dal its fluid consistency. But, as it cools in the fridge beyond the room temperature, the starch undergoes a process similar to Starch retrogradation. This is where starch molecules realign and tighten, trapping water and forming a thicker, semi-solid texture.

It is said that temperature plays a key role here and in the colder environment, the proteins present in dal also bind with water and contribute to the thickening of dal. The result is, dal that appears denser and less fluid than when it was freshly cooked.

According to the science of cooking, when you cook starch found in grains and lentils, heat and water cause the starch granules to swell and break apart. This is what makes the food soft and gives it a smooth or thick texture. And when the same food starts to cool down, these starch molecules (amylose and amylopectin) begin to reorganize and pack tightly together again and this coming together of molecules is called starch retrogradation.

It is important to note that this change in texture is easy to manage, and with extra care while cooking and storing the dal, one can avoid the freezing or clotting of dal. Take a look at three smart ways of doing it.

This is one of the easiest ways to fix the dal. All you need to do is, while reheating, gradually add hot water and stir well. This helps loosen the starch network and brings dal back to its original consistency without affecting taste. Make sure to add a pinch of salt to hot water, this will help balance the salt content of the final dish.

While cooking the dal, make sure to keep it little thinner than usual. As it cools, it will naturally thicken. Hence, if you make it little liquidy by the time it reaches the fridge it will thicken a bit and will help prevent it from becoming too dense later after refrigeration.

According to experts, adding a small amount of ghee or oil forms a light coating around starch molecules, which is said to help reduce how tightly they bind together. By doing so, you can maintain a smoother texture of dal even after refrigeration.

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