Unlock Flavor & Health: Soaking Lentils with Spices for Better Digestion

• Soaking lentils is crucial for health, reducing cooking time and aiding digestion by making them softer and easier to process.
• Soaking minimizes compounds that hinder nutrient absorption, allowing the body to better absorb protein, iron, and minerals.
• Different lentils require varying soaking times: split moong, arhar, biuli for 30-60 mins; chana dal for 2-4 hours.
• Harder lentils like black chickpeas, whole moong need 6-8 hours, while chickpeas and rajma benefit from overnight soaking.
• Adding spices like clove, cardamom, and bay leaf during soaking enhances aroma and further aids digestion.