Black lentils are very healthy and rich in protein, so they are often prepared in Indian cuisine as a snack or a dish. However, with a busy schedule, people sometimes forget to soak the lentils overnight, leading to the question of what to do in the morning if black lentils need to be cooked.
If you cook black lentils without soaking directly in a multicooker, they remain hard inside and firm even after several whistles. But now you don't have to worry! With a simple kitchen trick and a secret tip, you can quickly prepare absolutely soft, buttery black lentils even without prior soaking. Let's look at this simple and useful method.
For preparation, you will need: black lentils: 1 cup (unsoaked); baking soda: 1/4 teaspoon (secret ingredient); salt: to taste; water: as needed (about 2-3 inches above the lentils).
First, thoroughly rinse the unsoaked black lentils 2-3 times with water to clean them. Then place the rinsed lentils in a pressure cooker. Instead of regular water, use warm or slightly hot water (the water should be slightly above the amount of lentils so that they are completely submerged).
Next, add one quarter teaspoon of baking soda and a little salt. Baking soda helps to quickly soften the hard shell of the lentils. Close the pressure cooker lid and cook over high heat until one whistle sounds. After that, reduce the heat to low and continue cooking for about 15-20 minutes (or up to 5-6 whistles).
After turning off the heat, let the steam escape on its own. Open the lid and check—your lentils will be ready, soft as butter, even without prior soaking.