Boil Rajma & Chole Butter-Soft: Beat Gas & Bloating with These Expert Tips!

• Soak Rajma and Chole 8-12 hours overnight; discard water to break down gas-causing oligosaccharides and improve digestion.
• Incorporate digestive spices like Asafoetida (Heeng), Carom seeds (Ajwain), Cumin (Jeera), Ginger (Adrak), Fennel seeds (Saunf), and Bay leaf (Tej Patta) during cooking.
• Cook legumes until completely soft; undercooked ones are hard to digest. Always use fresh water after soaking.
• Pair with curd, buttermilk, or fermented items; start with small portions and avoid eating heavy legumes late at night.
• Avoid common mistakes: short soaking, using old legumes, not adding spices, undercooking, or cooking in soaking water.

Why It Matters: Proper soaking, digestive spices, and thorough cooking make Rajma-Chole delicious and easy to digest.