Why Soak Moong Dal?
Many recipes recommend soaking moong dal overnight and draining it before using it in egg dishes. But what’s the purpose of soaking?
I have some moong dal flour—essentially ground moong dal—so soaking isn’t feasible for me. While I do have regular moong dal on hand, I’d prefer not to let the flour go to waste.
Soaking moong dal before cooking serves a few important purposes:
Improved Digestibility: Soaking helps reduce the phytic acid and certain enzymatic inhibitors present in the dal, making it easier for your body to digest and absorb nutrients.
Texture and Cook Time: Soaked moong dal cooks faster and tends to have a softer texture, which can be important for certain dishes like dals, soups, or pancakes.
Enhanced Flavor: Soaking can slightly enhance the flavor of the dal, making it more tender and allowing it to absorb spices better during cooking.
Since you have moong dal flour, you can still use it effectively without soaking. Just add it directly to your recipes. If you’re working with regular moong dal, you might want to soak it for recipes that require a smoother texture. If using flour instead, ensure to mix it well with liquids to prevent clumping, and adjust any recipe measurements accordingly since flour will absorb more liquid than soaked whole dal.
Happy cooking!
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