By Deepali Verma
April 26, 2024
Dal is more than simply a meal; it's a household staple in India. Dal ka paani, or dal water, is the byproduct of cooking dal. The water left over after cooking pulses is nutrient-rich and is known as this liquid. Dal water is ideal for infants, but it also has many other uses in the kitchen and beyond. You may reuse Dal water in five different ways.
Dal water is a simple way to improve the flavour of grains and rice while also adding nutritional value to your food. When cooking rice, quinoa, or any other grain, just replace water with dal water.
Because of its rich taste, Dal water is often used as a soup broth basis. You may use it to make pureed soups, vegetable soups, or lentil stews. These hearty soups and stews are nourishing and comforting because of the addition of Dal water, which gives them an additional dimension of warmth and richness.
Dal water has two purposes: first, it makes your curries taste better. Second, it thickens your meals naturally. To give your favourite curry dishes a mild lentil taste and a velvety, opulent texture, try adding this. The nutritious value of dal water can be enhanced by using it as a foundation for tomato-based sauces or creamy gravies.
Adding dal water to your baking recipes is an unexpected but delicious way to add moisture and flavour. To give your baked goods more depth and complexity, try substituting dal water for the water when you bake bread, pastries, pancakes, or muffins.
The nutrient-rich Dal water is perfect for the plant's development. Plants can benefit from the liquid's vitamin and mineral content, which can encourage robust development.