What is strongly recommended before cooking Urad dal to improve digestibility and availability of nutrients?
Answer
Soaking the dal
Proper preparation is key to maximizing the benefits and improving the tolerance of Urad dal. The strongly recommended initial step is soaking the dal before any cooking commences. Soaking serves several useful functions: it significantly reduces the overall cooking time required to achieve a soft texture, and importantly, it helps make the inherent nutrients more readily available for proper absorption by the body. Additionally, soaking contributes to reducing the presence of certain compounds within the legume that are known potential causes of flatulence, thereby enhancing digestibility.
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