Many iconic Indian recipes, like chole masala and rajma curry, start with a soaking process. Here's a look at five foods you need to soak before eating.
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Kidney Beans (Rajma)
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Kidney beans are one of the important legumes that take a long time to soak. Soaking helps break down the phytic acid and lectins, which inhibit the absorption of nutrients during digestion.
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Chickpeas
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Chickpeas are the hardest to cook when not soaked. Soaking also softens chickpeas, ensuring even cooking.
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Soybeans
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Soybeans need to be soaked to soften them, which allows even cooking and proper digestion. Soaking soybeans also reduces the production of gas during digestion.
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Oats
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Soaking oats helps break down the nutrients, allowing you to get the most out of them.
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Almonds
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Almonds are long-soaked nuts, which need at least 8 hours to soak. This improves digestibility and also releases enzymes that support weight loss, purify the body, and activate antioxidants.