Learn why dal powders and flours clump in humid weather. Discover how moisture absorption is the culprit and how airtight storage can prevent it.
1 Answer
Dal powders clump during humid weather because they are hygroscopic, meaning they readily absorb moisture from the air, causing the powder particles to stick together.
Detailed Explanation:
Dal powders, like besan (gram flour) and other lentil flours, are naturally hygroscopic. This means they have a strong affinity for water molecules. During periods of high humidity, the air contains a greater concentration of water vapor. The dal powder absorbs this excess moisture from the surrounding air.
When the powder absorbs moisture, a thin film of water forms on the surface of each individual particle. This film acts like a glue, causing the particles to adhere to one another. Over time, as more moisture is absorbed, these small clumps grow larger and more pronounced, resulting in the characteristic clumping effect. The starch and protein components within the dal powder also contribute to this clumping as they become sticky when hydrated.
The degree of clumping depends on several factors, including the type of dal powder, the level of humidity, and the storage conditions. Finely ground powders tend to clump more easily than coarser ones due to their larger surface area exposed to the air.
Pro Tip:
Store dal powders in airtight containers with a desiccant packet (like silica gel) to absorb excess moisture and prevent clumping.