Why put pulses in the daily diet? For those who are accustomed to non-vegetarian food, eating pulses is very beneficial for their protein. There is no substitute for eating pulses regularly to meet the body’s protein needs naturally.
Many people wash the pulses before cooking, many people cook the pulses after soaking them in water. It is better to soak pulses like Rajma and Chhol in water overnight for the convenience of cooking. There are many who cook without washing the pulses. But in this context, it is important to know why any dal should be cooked after soaking in water.
– For those who suffer from gas problems while eating pulses, pulses should always be soaked in water. Most twigs contain oligosaccharides. A type of complex sugar. Cooking pulses without soaking them in water can cause stomach ache, bloating and gas.
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There are many other pulses that are soaked in water for a while before cooking, but that trick doesn’t work for lentils. After washing well in water, cooking is started. However, if it is soaked in water for 30 minutes to an hour before cooking, it is beneficial for the body.
Musur dal contains an enzyme called phytase. After soaking for a while, phytic acid is broken down and activated. Pulses are rich in calcium, iron and zinc. They are extremely beneficial for the body.
Musurdal contains a kind of beneficial ingredient called amylase. These pulses are easy to digest.