Cooking with Alkaline Water: Dal, Rice, Chai and Rajma
Kamal, Founder of BelieveUpdated 20 Jan 20266 min read
Quick answer
Mildly alkaline water (pH 9–10) helps pulses like rajma, chole and dal soften faster, much like the old trick of adding a pinch of baking soda, but without the extra sodium. For rice and soups it works well. For chai and green tea, many people prefer neutral purified water, because alkaline water makes tea darker and can change the taste. Match the water to the dish.
Why pH changes cooking
Indian grandmothers have long added a pinch of soda to rajma or chole to make them soften faster. An alkaline environment helps break down the tough outer layer of pulses. Alkaline water from an ionizer gives a similar effect, gently and without adding sodium.
The kitchen cheat-sheet
| Dish | Best water | Why |
|---|---|---|
| Rajma, chole, kala chana (soaking & cooking) | Alkaline 2 (pH 9.5–10) | Softens faster, fewer whistles |
| Toor / moong dal | Alkaline 1 or 2 | Smooth, creamy texture |
| Rice | Alkaline 1 (pH 8.5–9) | Clean taste, fluffy grains |
| Soups and stocks | Alkaline 2 | Good extraction from vegetables |
| Chai and green tea | Purified or warm purified (pH 7) | Keeps the colour and taste you know |
| Atta dough | Room-temp alkaline or purified | Both work; keep it consistent |
A quick rajma method
- Soak 1 cup rajma overnight in Alkaline 2 water.
- Drain, add fresh Alkaline 2 water and pressure cook.
- Most families find they need fewer whistles than usual. Check softness and adjust.
- Cook the masala separately and combine as usual.
What about chai?
Tea leaves contain natural compounds that turn darker in alkaline water, and some people notice a slightly different taste. If your family is particular about its chai (and whose isn’t?), use purified or warm purified water for tea, and alkaline water for everything else.
Key takeaways
- Alkaline water softens pulses faster: great for rajma, chole and dal.
- For chai and green tea, try purified or warm purified water.
- Never cook with the acidic (pH 3.5) setting.
- Use the same water type consistently to keep recipes predictable.
Frequently asked questions
Does boiling destroy the benefits of alkaline water?
Boiling drives off dissolved hydrogen, and the pH may shift. For cooking, the useful effect is mainly on texture. For hydrogen, drink the water fresh and unheated.
Can I use acidic water in cooking?
No. The acidic setting (around pH 3.5) is for cleaning only. Never drink or cook with it.
