Why soak dals before cooking?

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Though savoring Rentio Toor Dal is love at first taste always, there is more you should know regarding dals.

You may find new obsession as dal recipes every time you attempt one but a little research on making the basic ingredient better will always help. It has impeccable benefits & you’ll not upset the stomach.

Quick guide to soaking Toor Dal & more pulses

Non-soaked lentils should NEVER be consumed!

Using non-soaked lentils could be the weirdest thing you would do while cooking. Their outer shells contain anti-nutrients that disturb the digestive system.

The only solution is to soak them well. Either you can soak them overnight or for at least 4 to 5 hours before utilizing them for cooking.

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What are the anti-nutrients on Pulses?

Dals/pulses/legumes are nutritional powerhouses. Besides being delicious to eat, they have bagged a bad reputation for being gaseous & hard-to-digest when not cooked well. They need to be soaked well first and this will automatically regularize the cooking process.

As mentioned above, the outer covering is responsible for indigestion as it contains lectins & Phytic acids. These are the natural anti-nutrients i.e. phytonutrients used by seeds as insecticides for protecting themselves from the radiation of the sun, insects, and invasions from fungi, viruses, and bacteria.

When this protective layering is present, it allows food to be stored for long without them turning rancid or going bad.

Here is the main purpose of soaking Pulses & Beans

When you soak pulses/lentils, it mimics the natural germination process and transforms the seeds from dormant & indigestible to seeds rich in nutrients & full of digestibility.

By soaking the dals, you deactivate the harmful nutrients & activate the goodness of the seeds that increase its value multifold. The hard-to-digest carbohydrates and proteins are broken into simpler components that are more readily available for absorption upon soaking.

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Which are the traditional methods of soaking?

There isn’t any hard method of soaking; you just have to be planned. You can soak lentils for 8 to 24 hours depending on the type of lentils you use, their size & hardness of the seed.

Larger beans take-up more soaking time i.e. 12 hours or more while small beans can be soaked for 4 to 5 hours also.

Always drain the water in which the beans are soaked because it contains the anti-nutrients and gas-causing enzymes.

Alternatively, you can use this water for plants as these anti-nutrients do not affect plants. In fact, it nourishes plants.

That’s all folks!

We hope you had a great time reading facts on soaking dals. Would you like to buy India’s favorite dal now?! If yes, we can help you out with Rentio Tuwar Dal online.

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