Soaking Moong Dal: What’s the Purpose?
Many recipes suggest soaking moong dal overnight and then draining it before using it for egg dishes. But why is this step necessary?
I’ve got some moong dal flour, which is essentially just blended moong dal, so soaking isn’t really feasible for me. While I do have regular moong dal on hand, I’d prefer not to let the flour go to waste. Any thoughts on how to adapt the recipes?
Soaking moong dal serves a few important purposes:
Digestibility: Soaking helps break down some of the complex carbohydrates and proteins, making the dal easier to digest. This can reduce any gas or bloating that may occur when consuming legumes.
Cooking Time: Soaking softens the dal, which can significantly reduce the cooking time. This is especially useful if you’re making dishes that require the dal to be tender and creamy, such as dal or some types of pancakes.
Nutrient Absorption: Soaking can help reduce anti-nutrients like phytic acid, which can inhibit the absorption of certain minerals. This is particularly beneficial when consuming plant-based proteins.
Since you have moong dal flour, soaking isn’t necessary for it, as it is already ground and ready to use. You can mix the flour with water to create a batter for making dishes like pancakes or fritters without soaking. If you want to use regular moong dal, soaking it overnight before cooking can still enhance its flavor and texture, but you can also use it directly in recipes if you prefer. Just make sure to adjust your cooking time accordingly. Enjoy your cooking!
Leave a Reply
You must be logged in to post a comment.