Know the scientific reasons to soak dal before cooking. Pic Credit: Freepik
Dal refers to a variety of legumes, including lentils, beans, and peas. It is high in protein, fibre, iron, folate, and other vitamins and minerals and is known to be very versatile since it is used to make soups, curries, salads, and desserts. However, several anti-nutrients in dal, like as phytic acid and tannins, can interfere with digestion and mineral absorption.
Furthermore, if not properly soaked, dal can be difficult to prepare and digest, and is, therefore, a frequent practice in Indian families. But what are the scientific justifications for the same and how does it improve your health? Scroll down to know
According to research, there are six reasons why you should soak dal before cooking:
1) Soaking cuts down on cooking time
Soaking dal softens it and makes it easier to prepare. It also cuts down on the amount of water and fuel required to boil the dal. This saves time, energy, and materials. Each type of dal has a varied soaking duration, so use your best judgment.
2) Soaking boosts nutrition absorption
Soaking dal stimulates phytase, an enzyme that breaks down phytic acid. It is a chemical that binds to minerals including calcium, iron, and zinc, preventing them from being absorbed in the body. Soaking dal reduces the amount of phytic acid and increases mineral availability in your body while activating a chemical called amylase, which breaks down complicated starch in dal and makes it easier to digest.
3) Soaking aids in digestion
Soaking dal also aids in tannin removal from legumes. Tannins are gastrointestinal irritants that can induce indigestion, bloating, gas, and other problems. Soaking reduces the tannin content and improves intestinal health while aiding in the removal of oligosaccharides, which are complex sugars that frequently cause bloating and discomfort.
4) Soaking gets rid of pesticides
Soaking dal also aids in the removal of pesticides from the outer layer of legumes. These are chemicals that are sprayed on crops to protect them from pests and diseases. They can, however, be harmful to human health if taken in big quantities. By soaking dal, you remove pesticides and make the legumes safer and cleaner to eat.
5) Soaking boosts prana
Soaking dal also gives the legumes prana or life force. Prana is the essential energy that supports all living beings, according to Ayurveda. Soaking dal infuses prana into the legumes, increasing their health value. It not only serves to reduce the influence of acids in legumes and lentils but also helps to bring prana (life) to lentils.
6) Soaking enhances flavour
Soaking dal enhances the flavour since it allows the pulses to absorb water and expand. This improves their texture and flavour. You can additionally flavour by adding spices or herbs to the soaked dal.
Dal is a nutritious and tasty cuisine that may be prepared in a variety of ways. To get the most out of it, soak them before cooking to reap its numerous health and wellness benefits. It shortens the cooking time, improves digestion, eliminates pollutants, adds prana, and increases flavour. So, the next time you make dal, remember to soak it beforehand to stay fit and healthy for a long time.
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