The real reason why Dal is soaked before cooking

Lentils and pulses have been an essential part of Indian cuisine so much so that every region has some or the other delicacy made from dal. But have you ever questioned the age-old ritual of cooking dal after hours of soaking in water? Well, here is the answer to this traditional cooking ritual decoded for you!

Soaking not only helps reduce the impact of acids in pulses and lentils, but also helps bring Prana (life) into the lentils and increases the health quotient of dals according to Ayurveda.

Soaking lentils can help soften the texture and also help reduce cooking time. But wait, there’s more, according to Ayurveda, soaking removes the presence of phytic acid and tannins from legumes (which block the absorption of nutrients from them and cause bloating). This is the main reason why many people feel discomfort and heaviness after eating legumes.

In addition, it also helps stimulate amylase, which is basically a molecule that helps break down the complex starch in lentils and legumes and makes it easier for the body to digest. Washing as well as soaking legumes also helps to eliminate oligosaccharides, which are types of complex sugars that often cause bloating and discomfort.

Therefore, it is best to wash and soak legumes and lentils for better absorption of nutrients and better digestion.