Soaked dals for freezing: in water or drained? Learn why draining them well before freezing results in a better texture and less ice.
1 Answer
Soaked dals should be drained before freezing to prevent them from becoming waterlogged and mushy upon thawing. Freezing them drained also allows for better portion control.
Detailed Explanation:
When you soak dals, they absorb water, increasing their volume. If you freeze them in that soaking water, the water expands as it freezes, potentially damaging the texture of the dals. More importantly, when you thaw the dals, they will release all that absorbed water, resulting in a mushy and less flavorful final product. Draining the soaked dals before freezing removes the excess water, preserving their texture and allowing them to cook more evenly when you're ready to use them. To freeze, spread the drained dals in a single layer on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a freezer-safe bag or container. This prevents them from clumping together, making it easier to use only the amount you need.
Pro Tip:
Label your freezer bags with the type of dal and the date you froze it. Frozen dals are best used within 3-6 months for optimal quality.