Curious why cooked dals can seem hard or dense right out of the fridge? Learn how the cold temperature affects their texture and how to fix it.
1 Answer
Dals harden after refrigeration primarily because the starch molecules in the dal undergo retrogradation, a process where they re-associate and crystallize, leading to a firmer texture. This is exacerbated by water loss during cooling.
Detailed Explanation:
When dal cools down, especially in the refrigerator, the starch molecules within it begin to change. During cooking, these starch molecules absorb water and swell, creating the soft, creamy texture we associate with well-cooked dal. However, as the dal cools, these starch molecules start to realign themselves and form a more ordered structure. This process is called retrogradation.
Retrogradation essentially reverses the cooking process to some extent. The starch molecules expel some of the water they absorbed, and they begin to bind together, forming crystalline structures. This crystallization is what causes the dal to become firmer and sometimes even grainy. The colder the temperature, the faster this process occurs, which is why refrigeration significantly speeds up the hardening of dal.
Additionally, refrigeration can lead to water loss from the surface of the dal. As the surface dries out, it further contributes to the hardening effect. The combination of retrogradation and water loss results in the noticeable change in texture that occurs when dal is refrigerated.
Pro Tip:
To minimize hardening, reheat dal gently with a splash of water or stock to rehydrate the starch and break down the crystalline structures. Avoid high heat, which can further dry it out.