Lentils are an important part of Indian food, which is not only delicious but also provides our body with plenty of protein, fiber, and minerals. But very few people know when to add turmeric and salt while cooking lentils, so that both their taste and nutrition remain intact. By adopting the right method of cooking lentils, the nutrients present in them are not destroyed and we can get more health benefits with every bite. Turmeric is a natural antiseptic and contains an element called curcumin, which helps reduce inflammation in the body and increase immunity. It is considered best to add turmeric only when you put the lentils to boil. Turmeric has enough time to cook with the lentils, due to which its medicinal properties are completely absorbed in the lentils.

On the other hand, there is also a right time to add salt, which people often ignore. If you add salt before cooking the lentils or in the initial steps, then the lentil grains will become hard and it will take more time to cook. The sodium ions present in the salt make the outer layer of the lentils hard, due to which the lentils are not able to become completely soft. So always remember to add salt only when the lentils are cooked completely and can be easily mashable. This makes the lentils very soft and tastes great. If you follow this small rule, the lentils will cook quickly, gas will be saved and the original taste will remain intact in the food.

By following these small but important rules of adding turmeric and salt, you can not only enhance the taste of lentils but also preserve their nutritional value completely. By cooking lentils properly, you get the full benefit of the protein, iron, fiber, and antioxidants present in them. Next time when you cook lentils, remember to add turmeric while boiling and salt after cooking. This small habit will greatly increase the nutritional level of your food and the health of the family will also remain better.

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