Why Lentils Must Be Soaked Before Cooking
Soaking lentils before we cook and consume them have their own health benefits. Many of us take it for granted, but that's not the case.
Lentils are the dals and pulses. All of us wash the lentils before cooking them, but very few people soak them. Rajma, Chole etc must be soaked overnight so that they can be cooked rapidly.
Did you know that soaking offers a lot of advantages and is required before cooking? Ayurveda expert Dr Dixa Bhavsar discussed the benefits of soaking dals and pulses before cooking.
Certain lentils contain phytic acid. It is a chemical that prevents the body ’s ability to absorb minerals and nutrients. Soaking lentils before cooking them helps to remove phytic acid and other anti-nutrients and make them easier to digest. Soaking lentils helps the body to increase more minerals and nutrients. Most legumes cause bloating and gas. The soaking process also eliminates gas-producing chemicals from the lentils and saves you from gaseous problems. Soaking lentils decreases the cooking time of legumes.
Every lentil and dal have different soaking times.
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Whole dals such as moong, tuvar, massor, and urad dal take 8 to 12 hours to soak.
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Split dals take 6 to 8 hours to soak.
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Heavy legumes, such as Rajma, chana, or chole, should be cooked after soaking for 12 to 18 hours. Best is to soak them overnight.
Dr. Bhavsar also mentioned that the ideal time to eat beans is around noon.
Also the water left behind after using the lentils should not be used as it contains different types of acid which can cause indigestion. The best way to use it is to water the plants with it.
Remember to soak them before cooking and stay healthy.
