At lower pressures (at high altitudes, for example, in Denver, Colorado), the boiling point will be perhaps a couple of degrees lower. For saltwater, the boiling point is raised, and the melting point is lowered. By how much depends on how much salt there is. I'll assume the salt is sodium chloride, NaCl (table salt).
Chana dal is baby chickpeas that has been split and polished. It looks and tastes like small kernels of sweet corn, and is one of the most popular ingredients in Indian cuisine. Chana dal is delicious, nutritious and easily digested.lean the chana dal and remove any kind of stones or dirt. To soak chana dal, first wash it twice with water and then soak it in warm water. Drain it and boil it in a vessel full of water or pressure cook till done.
4. add chana dal in pressure cooker. also add Â¼ tsp add turmeric powder/haldi. for cooking the lentils in a pot or pan, kindly check the notes section of the recipe details below. 5. add about 2.5 to 3 cups water.6. pressure cook the chana dal for 7 to 8 whistles on a high flame, till they are softened and well cooked. 7. when the pressure settles down on its own, remove the lid. check whether the dal is cooked well or not.. add chana dal in pressure cooker. also add Â¼ tsp add turmeric powder/haldi. for cooking the lentils in a pot or pan, kindly check the notes section of the recipe details below. 5. add about 2.5 to 3 cups water.