Soaking Pulses: If you also face the problem of flatulence after eating pulses, then know which pulses you should soak for how long, so that you do not face any problem.
Which Dal (Lentils) Should You Soak? Lentils are considered a comfort food. They can be paired with just about anything. Some people prefer to eat them with roti, while others are fond of dal rice or dal khichdi. Lentils are delicious and healthy. Have you heard that soaking lentils is more beneficial? But do you know how long to soak each lentil? Properly soaking lentils isn't just a cooking trick, it's a step that's extremely beneficial for your health. Soaking lentils removes anti-nutrients like phytic acid, making them easier to digest, and relieving problems like gas and bloating. Let's explore the appropriate soaking times for different lentils to help them cook better and make them more beneficial for digestion.
Chickpea lentil
Chana dal is a bit heavy, and it's best to soak it for a longer time. You can soak chana dal for 1-2 hours. This softens it, reduces cooking time, and reduces the heaviness after eating.
black gram
Black chickpeas are a little difficult to digest. Therefore, soaking them overnight for about 8-12 hours can help reduce gas and ease digestion, making them especially beneficial for those with sensitive stomachs.
Red Lentil
Lentils cook quickly, so it's best to soak them briefly. You can soak them for 15-20 minutes. Soaking lentils removes antinutrients and makes them lighter and easier to digest.
Moong dal
Mung beans are generally light to digest, but soaking them slightly removes the starch buildup, reducing the likelihood of gas. You can soak mung beans for 30 minutes.
kidney beans
If kidney beans are not soaked properly, they can be heavy on the stomach. The recommended soaking time is 8-12 hours, so you can soak them overnight. This helps them cook faster and removes natural toxins like lectins, which can cause stomach upset and indigestion.
Toor dal (pigeon pea)
Soaking toor dal helps it cook faster. It's best to soak it for 30 to 45 minutes before cooking. This reduces the strain on the digestive system and maintains the protein content.
