Why you must soak pulses before cooking?
Most people have a habit of washing the lentils before cooking them but very few are habitual of soaking them.
Do you know soaking lentils has number of benefits?
&is a must before cooking even if it is as simple as moong dal
Here’s why👇
Most people have a habit of washing the lentils before cooking them but very few are habitual of soaking them.
Do you know soaking lentils has number of benefits?
&is a must before cooking even if it is as simple as moong dal
Here’s why👇
1️⃣Soaking increases the mineral absorption rate of the body. An enzyme called phytase is activated when you soak the dal for sometime. Phytase helps in breaking down phytic acid & helps in binding calcium, iron & zinc. This makes absorption process much easier
2️⃣Soaking reduces the cooking time of pulses. Soaking also activates compound called amylase that breaks down complex starch in lentils and makes them easier to digest
3️⃣Most legumes contain complex oligosaccharides, which is a type of complex sugar responsible for digestion issues like bloating and gas. Post-soaking these complex content is significantly reduced which further saves you from gaseous troubles
Tips to keep in mind when soaking pulses
1.Take the dal in the bowl and wash it with water. Change the water 3-4 times, before soaking it.
2.Soak the dal for min 30min to 2hrs depending on the type of dal
3.Discard the water in which it was soaked&pressure cook in fresh water
1.Take the dal in the bowl and wash it with water. Change the water 3-4 times, before soaking it.
2.Soak the dal for min 30min to 2hrs depending on the type of dal
3.Discard the water in which it was soaked&pressure cook in fresh water
4. It is advisable to soak whole lentils like moong,toor,&masoor for 2hrs.
5. Split lentils like moong dal(chilka)should be soaked for 30min-1hr
6. Heavy legumes like rajma&chana/chole should be soaked for 12hours.
7. Simply soaking the pulses overnight would be the best option
5. Split lentils like moong dal(chilka)should be soaked for 30min-1hr
6. Heavy legumes like rajma&chana/chole should be soaked for 12hours.
7. Simply soaking the pulses overnight would be the best option
Loading suggestions...