LentilsImage Credit Source: BSIP/Collection Mix: Subjects/Getty Images
Dal is the most important part of Indian food. Different types of diet are included. It is a source of protein and many types of nutrients. Each dal is known for its different nutrition. There are many types of tur, lentils, urad, gram and moong dal. Which have countless benefits. People eat it very fervor with both rice and roti. In addition to milk, children are often fed pulses. Many people have blotting, gas and heavy feel after eating lentils. In such a situation, you may not soak before making lentils.
But the way to make lentils matters a lot. If it is made in more spices and oil, then there can be damage in its place. Apart from this, it is said that the lentils should also be soaked shortly before making it. Nutritionist Lima Mahajan has shared a post on her Instagram in which she has told why it is necessary to soak the lentils before making it and which dal should be soaked for how long. Let’s know about it
Why is it necessary to soak lentils?
Nutritionist Lima Mahajan has shared the video and wrote about the benefits of soaking the lentils in water before cooking in the caption. In which it is said that the pulses contain naturally phytic acid and tannins which prevent the abjores of iron, zinc and calcium. In such a situation, soaking the first lentils reduces them. The lentils contain a sugar called alligosaccharides, which cannot be digested by our stomach, due to which there may be a problem of gas and if it is soaked before making the lentils, then the sugar is washed away. Also, by doing this, enzymes are active, after soaking the lentils, sprouting process starts, which makes protein, B-vitamins and minerals more biovel. Also, by soaking the first lentils in water, it is prepared quickly. Also, nutrients are also correct and the lentils become soft.
Which lentils should be soaked and soaked?
Before making moong dal, red lentils and arhar dal, without peeling, should be soaked in water for 30 minutes. Moong peel, urad peel and gram dal should be soaked for 2 to 4 hours. Whole moong, whole lentils, whole urad, cowpea and moth should be soaked for 6 to 8 hours before making it. Rajma, white gram and black gram should be soaked in water overnight before making it. Along with this, add bay leaf, big cardamom and pippali while cooking Rajma or gram, it helps in its heaviness and helps in digestion.