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In Indian cuisine, dal (also spelled daal or dhal [1] pronunciation: [d̪aːl]), paruppu (also spelled parippu), or pappu are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world.[2] The term is also used for various soups prepared from these pulses. These pulses are among the leading staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.[3] Etymology The word dāl (dal) derives from the Sanskrit verbal root dal- “to split”,[4][5] which is inherited from Proto-Indo-European *delh₁- “to split, divide”.[6][7][8] History Lentils are among the most ancient cultivated foods; they have been found in human settlements dating back to the Bronze Age.[9] Researchers have dated the preparation and cooking of split dal as far back as 800-300 BC.[10] Dal as a staple food has been mentioned in many ancient religious texts, including the Yajurveda and the Mahayana Buddhist Laṅkāvatāra Sūtra. May for me strength, righteousness, milk, sap, ghee, honey, eating and drinking in company, ploughing, rain, conquest, victory, wealth, riches, prosperity, prospering, plenteousness, lordship, much, more, fun, fuller, imperishableness, bad crops, food, freedom from hunger, rice, barley, beans, sesame, kidney beans, vetches, wheat, lentils, millet, Panicum miliaceum, Panicum frumentaceum, and wild rice (prosper through the sacrifice). — Yajurveda, Kanda IV, Prapathaka VII, trans. Arthur Berriedale Keith[11] Now, Mahāmati, the food I have permitted [my disciples to take] is gratifying to all wise people but is avoided by the unwise; it is productive of many merits, it keeps away many evils; and it has been prescribed by the ancient Rishis. It comprises rice, barley, wheat, kidney beans, beans, lentils, etc., […] food prepared with these is proper food.

how to cook Rice is a staple food enjoyed by millions around the world. Whether you’re preparing a simple home-cooked meal or an elaborate feast, perfectly cooked rice is a must-have on the table. But many people struggle to get it just right—too sticky, too dry, or sometimes half-cooked. The good news is: cooking rice is easy once you know the right technique. In this blog, we’ll guide you through a simple method to cook fluffy, delicious rice on the stovetop. Whether you’re a beginner or someone looking to refine your skills, this step-by-step guide will help you master the art of rice cooking. Why Rinse Rice Before Cooking? Before we begin, one of the most important steps is rinsing the rice. Raw rice is coated with surface starch that can make it sticky when cooked. Rinsing it with cold water removes this excess starch and prevents clumping. Simply place the rice in a bowl or strainer, add water, swirl it with your fingers, and drain. Repeat 2–3 times until the water runs clear. Basic Ingredients To cook plain white rice (basmati or long-grain), you’ll need: 1 cup rice 2 cups water ½ teaspoon salt (optional) 1 teaspoon oil or butter (optional) Tip: You can adjust quantities based on how much rice you need—just keep the 1:2 rice-to-water ratio. Step-by-Step: How to Cook Rice on the Stove 1. Measure the Rice and Water Add 1 cup of rinsed rice and 2 cups of water to a medium saucepan. Add salt and oil if desired. 2. Boil the Water Place the pan over medium-high heat and bring the water to a boil. You’ll notice small bubbles forming on the surface. 3. Simmer and Cover Once it starts boiling, reduce the heat to the lowest setting and cover the pan with a tight-fitting lid. This traps the steam and helps the rice cook evenly. 4. Cook for 15–18 Minutes Let the rice simmer on low heat for 15–18 minutes. Try not to open the lid or stir during this time—disturbing the steam can affect the texture. 5. Let it Rest After the cooking time is done, turn off the heat and leave the rice covered for another 5–10 minutes. This allows the rice to finish cooking through steam and become fluffy. 6. Fluff and Serve Open the lid and gently fluff the rice with a fork. It should be light, non-sticky, and perfectly cooked. Tips for Better Rice : How to cook rice Use a heavy-bottomed pot to avoid burning or sticking. Avoid stirring the rice while it cooks—it breaks the grains and makes rice mushy. Resting time after cooking is essential for fluffiness. If rice is too wet, remove the lid and cook for 2–3 more minutes on low heat. Common Rice Varieties and Water Ratios Rice Type Water Ratio Cooking Time Basmati (white) 1:2 15–18 mins Long-grain white 1:2 18–20 mins Jasmine 1:1.75 15–18 mins Brown rice 1:2.5 35–40 mins Parboiled rice 1:2.25 20–25 mins Note: Brown rice takes longer and needs more water due to its outer bran layer. Alternative Cooking Methods 1. Rice Cooker Add rinsed rice and water, press the “cook” button, and let the machine do the rest. It’s perfect for busy cooks or beginners. 2. Instant Pot / Pressure Cooker Use 1 cup rice to 1¼ cups water. Cook on high pressure for 4–6 minutes, then let it naturally release for 10 minutes. Final Thoughts Cooking rice may seem basic, but mastering it can elevate your entire meal. Whether you’re serving it with curries, vegetables, dals, or stir-fries, fluffy rice forms the perfect base. With this simple method and a few tips, you can now cook perfect rice every single time—without any stress. Ready to try it out? Start with your favorite type of rice and dal , follow the steps, and enjoy the satisfaction of getting it just right. FAQs   1. Why do I need to rinse rice before cooking? Rinsing removes excess surface starch that makes rice sticky and gummy. It also removes dust, debris, and talc (in some countries). Rinse until the water is mostly clear (2–4 times). 2. Can I skip rinsing if I want sticky rice (e.g., for sushi)? Yes. For sticky Asian-style rice or sushi, do not rinse or rinse only once very lightly.