1. The Two-Hour Rule for Cooked Dal and Sabzi
Cooked dal left at room temperature for more than two hours enters the bacterial growth zone, between 5°C and 60°C, where pathogens like Bacillus cereus multiply fast. The FSSAI recommends refrigerating cooked food within two hours of preparation. Most Indian kitchens let dal sit on the stovetop for four to six hours, then refrigerate it overnight. By then, the spoilage has already started. Cool it in a shallow vessel, not the cooking pot, so the temperature drops faster. Refrigerate. Reheat only the portion you will eat, not the whole batch.
