Pulses have special importance in Indian kitchen and pulses like gram, moong and urad are prepared daily in almost every house. But often people ignore the correct method and time of soaking them before cooking. Sometimes the pulses are soaked for less time, and sometimes they are left in water for longer than necessary. Some people even cook lentils without soaking them. Due to which not only its taste and texture gets spoiled. In fact, nutrition can also be affected.
Actually, the texture and properties of every pulse is different, hence the right time to soak them is also different. By soaking the pulses properly, the pulses cook quickly and well and the nutrients present in it are available to the body in a better way. In this article, let us know from the experts what is the right way and time to soak each dal.
Certified Dietician Kiran Kukreja says that soaking pulses is considered important because it not only makes their cooking process easier but also provides nutrition to the body in a better way. Soaking the pulses softens them, which takes less time and energy to cook. Additionally, anti-nutrients like phytic acid present in pulses are reduced, which hinders the absorption of essential minerals like iron, calcium and zinc. Soaking makes pulses more digestible, which also reduces problems like gas, bloating and indigestion. Not only this, this process activates the enzymes in pulses, due to which their nutrients become more effective and the body gets full benefits. Let us know how long to soak which pulses.
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Soaking and cooking things like pulses and chickpeas is not only a tradition but is also very important for health. By soaking the pulses cook quickly, are easy to digest and the body gets its nutrients well.
Green moong whole- Whole moong dal should be soaked for 6 to 8 hours. This makes digestion easier and the pulses cook quickly.
Moong dal (peeled/split)- It is enough to soak washed moong dal for 2 to 4 hours, this absorbs the nutrition well.
Yellow moong dal- It is important to soak yellow moong dal also. You can soak it for 30 minutes to 2 hours, this improves digestion.
Chana dal- Chana dal takes time to cook. In such a situation, it should be soaked for 6 to 8 hours. This makes it light and does not weigh heavy on the stomach.
Toor dal- Toor dal is everyone's favourite. It makes the stomach feel heavy. In such a situation, soaking it for 2 to 3 hours improves the absorption of nutrients.
Red lentils- Generally, masoor dal gets cooked in 1 to 2 whistles. But still it should be soaked for 1 hour. This makes it easier to digest.
Black urad dal-According to nutritionists, black urad dal should be soaked for 8 to 10 hours. Due to this it cooks and digests well.
