Experiments on cooking characteristics of soydal was performed using different cooking treatments viz., normal boiling, cooking with additive salts, pressure cooking to explore the feasibility of using such dal in the preparation of broth. The results indicated that the optimum cooking time of soydal can be successfully reduced from 142 min by normal boiling to 69 min by preheating and boiling in 1% sodium bicarbonate (NaHCO3) and 11 min by preheating and pressure cooking in 1% NaHCO3 for the preparation of good quality broth thus reducing time and energy in cooking considerably.
