Even if you don't eat dal with lemon chips with hot rice, your stomach will not be full. So, whether there is fish with rice or meat, Bengalis will always have dal in their diet. Dal, which is full of vegetable protein, is also very beneficial for our health. However, whether it is thin or thick with excellent taste, if you know some tips, the dal will not only be full in taste, but will also be easy to digest. 

1. Even if you cook lentils in a pressure cooker, it is important to soak them for a while first. Lentils contain an enzyme called phytase. Soaking them for a while activates it. Then it can break down phytic acid. As a result, the body can absorb them quickly and easily. 
2. Do not overcook the lentils. This destroys the protein in the lentils. Overcooking the lentils destroys the amino acids in them. Not only that, but cooking them in a pressure cooker for too long reduces the concentration of phytic acid. In addition, the balance of calcium, magnesium, iron, and zinc in the lentils is also disrupted.
3. If you want the dal to have a green chili flavor, add whole green chilies after boiling. Add coriander leaves, turn off the heat and keep it for a few minutes. The dal will have a wonderful aroma.   
4. It is important to be careful when adding turmeric powder to the dal. If too much is added, the dal will smell of turmeric, which will ruin the taste.
5. Cover the lentils while cooking. This will ensure that the lentils are cooked properly but the water does not dry out. 
6. If you take one cup of lentils, then you need to take two cups of water. Boil the lentils until the water reduces. Then add water again according to the amount. If a little extra water is left while doing this, then do not throw it away. Because it contains vitamins B and C present in the lentils. However, throw away the foam that forms on top of the lentils while boiling them.
7. The taste of pulses depends a lot on the cooking method. Each pulse has a different cooking method. Add cumin seeds and dried chilies to moong and lentil pulses. Add cumin seeds, dried chilies, and bay leaves to chickpea pulses. Add mustard seeds and dried chilies to taur pulses for better taste.
8. Cover the dal immediately after roasting and do not keep it in the oven for too long. This will keep the flavor of the roast intact.