India, Jan. 4 -- Dal is one of the most common dishes in Indian cuisine, with almost every region having their own versions of the dish. Despite its massive popularity, there remain some aspects of cooking dal (lentils) that are not clear in the public perception.

Taking to Instagram on January 4, Dr Jayesh Sharma, Raipur-based oncologist with over 25 years of experience, clarified two such concepts: what the foam that forms while boiling dal actually is, and whether cooking dal in a pressure cooker is good for health.

The white foam that forms while boiling any dal is a cause of concern for many people. It is usually eliminated during the cooking process, with some people calling it an anti-nutrient, and some even referring to it as po...