If you’re in the habit of cooking dals without soaking them first, you might be missing out on vital health benefits. According to nutritionist Shalini Sudhakar, skipping the soaking process can lead to poor nutrient absorption and reduced protein availability in your meals. In a recent video shared on her Instagram, the expert highlighted the importance of soaking dals for a minimum of two hours before cooking.
Shalini emphasized that soaking not only softens the lentils but also helps eliminate anti-nutrients like phytic acid, which otherwise block the body’s ability to absorb essential minerals and proteins. “Soaking is key if you want your gut to absorb the most protein possible from your dal,” she explained.
Another crucial tip the nutritionist shared was about the soaked water. While many discard this water assuming it’s waste, Shalini warns that doing so could strip your meal of vital nutrients. “The water used during soaking becomes enriched with important vitamins like B and essential minerals. Using this same water for cooking ensures you retain all those benefits,” she said.
She also advised thoroughly rinsing dals three to four times before soaking to remove dust, polish, and impurities. “Only soak when the water runs crystal clear,” her caption read.
Dals like chana dal, moong dal, and urad dal are low in calories yet rich in fibre, plant-based protein, and essential micronutrients. They are considered excellent options for weight loss, muscle maintenance, and overall wellness when cooked right.
So, the next time you’re prepping your meal, give your dal some soaking time — your body will thank you.
Note: This content is for educational purposes only and should not replace professional medical guidance. Always consult a healthcare provider for any health-related decisions.