Discover the difference in soaking time between rajma and chana. Learn how long each legume needs to soak for optimal cooking and digestion.
1 Answer
Rajma (kidney beans) typically requires soaking for 6-8 hours or overnight, while chana (chickpeas) benefits from a longer soak of 8-12 hours, or also overnight, to ensure even cooking and digestibility.
Detailed Explanation:
Soaking legumes like rajma and chana is crucial for several reasons. It helps to rehydrate the dried beans, reducing cooking time significantly. More importantly, soaking helps to break down complex sugars and phytic acid present in the beans. These compounds can interfere with nutrient absorption and cause digestive discomfort like bloating and gas.
Rajma, being a type of kidney bean, generally needs a soaking time of around 6 to 8 hours, or preferably overnight. This allows the beans to absorb enough water to cook evenly and become tender.
Chana, or chickpeas, are denser and have a tougher outer layer compared to rajma. Therefore, they require a longer soaking period, typically 8 to 12 hours, or also overnight. A longer soak ensures that the chickpeas soften sufficiently, leading to a more consistent texture and reduced cooking time. Some people even prefer to soak chickpeas for up to 24 hours, changing the water a couple of times, for optimal results.
Pro Tip:
Add a pinch of baking soda to the soaking water. This helps to further break down the indigestible sugars and soften the beans, reducing cooking time and improving digestibility. However, be careful not to add too much, as it can affect the flavor and texture of the cooked beans.