We frequently enjoy legumes and beans regardless of the season or weather. However, it is very normal for us to feel heavy and bloated after eating them, which leads to gas and acidity. While we all know that legumes and raw beans are naturally acidic, you may avoid feeling this way by soaking and preparing them properly. Here are some kitchen tricks for cooking dried beans such as rajma, mung, urad, chana, and masoor.
1. Soak Them Right
Whole beans must be thoroughly soaked for at least 8 hours. They are yang, and by pre-soaking them, we add a yin component to them, which balances as they expand.
2. Don’t Use The Soaked Water
It has been shown that dumping the soaking water also aids in the elimination of the gas factor. Also, using the soaked water is never a good idea because it contains all the impurities that are removed from the beans after they are soaked in the water.
3. Soak In Warm Water
Soaking whole beans in warm water for about an hour doubles their size and helps them retain their shape when cooked. Also large and firm beans take the dish to the next level, thus, it is always recommended to soak the beans in warm water.
4. Pressure Cook And Remove The Foam
Always pressure cook the beans and remove the foam during the cooking process. This makes them easier to digest. This is a simple step that makes your beans a lot healthier and it must be followed every time you cook beans.
5. Add Salt And Tomatoes Later
All other acidic ingredients, such as tomatoes and vinegar, should be added later, along with salt. This practice helps in making your meal less acidic and the concentration of acid is comparatively lower when acidic ingredients are added in the beginning.
