What is that white coating on old chana dal? Learn to identify if it's harmless starch or a sign of mold and spoilage.
1 Answer
Chana dal develops a white coating in storage primarily due to starch migrating to the surface and crystallizing, or due to the presence of mold or insect activity. Proper storage is key to preventing this.
Detailed Explanation:
The white coating you see on chana dal during storage can be attributed to a few different factors. The most common reason is starch migration. Chana dal, like other legumes, is rich in starch. Over time, especially in fluctuating temperatures or humid conditions, the starch molecules can move to the surface of the dal. As the moisture evaporates, the starch crystallizes, leaving behind a white, powdery residue. This is generally harmless.
However, it's also important to rule out other potential causes. A white coating could also indicate the presence of mold, especially if the dal was not properly dried before storage or if it's stored in a damp environment. Mold can be harmful and should not be consumed. Another possibility is insect activity. Certain pests can leave behind a white, powdery substance as they feed on the dal.
To determine the cause, examine the dal closely. If the coating is evenly distributed and powdery, it's likely starch. If it's patchy, fuzzy, or accompanied by an off odor, it could be mold. If you see small holes or insects, it's likely pest infestation.
Pro Tip:
To prevent the white coating, store chana dal in an airtight container in a cool, dry place. Adding a few dried red chilies or neem leaves to the container can help deter insects.