Why do lentils stay hard after cooking and how to fix it?

Question

Lentils are still tough after 60 minites of boiling. It is a waste of LPG. Provide steps to soften them for my dinner ulam. I added salt at the start.

Answer 1

Salt added at the beginning prevents lentils from softening. To fix this quickly, transfer them to a pressure cooker or stir in a pinch of baking soda to break down the skins.

Answer 2

Oh no, sixty minutes is far too long for lentils to still be hard... Did you know that adding salt at the beginning makes the outer layer tough?? To rescue your ulam without wasting any more LPG, try transferring them to a pressure cooker or adding a tiny pinch of baking soda to help break them down quickly!

Answer 3

Hello! The reason your lentils are still tough is likely due to two factors: adding salt at the very beginning of cooking, which toughens the outer skin, and potentially using old lentils that have lost their moisture. To save your dinner ulam and your LPG, here is what you can do: 1. Pressure cook: Transfer them to a pressure cooker for about 10-15 minutes. 2. Add baking soda: A tiny pinch of baking soda will raise the pH and speed up softening, though use sparingly. Avoid adding salt or acids like tomatoes at the start next time!

Answer 4

IT IS BECAUSE YOU ADDED SALT AT THE START! Salt toughens the skin and stops lentils from cooking properly wasting all your gas. To fix it right now just bung them in a pressure cooker or add a tiny pinch of bicarbonate of soda to speed up the softening process for your dinner!