soaking of chana /rajma/ or any whole pulse (dal) in water. And observe
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There are a couple myths about cooking beans and dals. One is that they don’t cook all the way through or don’t taste as good unless they’re soaked. The second is that soaking reduces the amount of indigestible sugars which cause gas and bloating. Both are wrong.
There are a couple myths about cooking beans and dals. One is that they don’t cook all the way through or don’t taste as good unless they’re soaked. The second is that soaking reduces the amount of indigestible sugars which cause gas and bloating. Both are wrong.All beans and dals can be cooked completely without soaking, it just takes a bit longer. This difference is at most 30 minutes of cooking time in a pot. If you’re cooking in a pressure cooker, the difference is even smaller.
There are a couple myths about cooking beans and dals. One is that they don’t cook all the way through or don’t taste as good unless they’re soaked. The second is that soaking reduces the amount of indigestible sugars which cause gas and bloating. Both are wrong.All beans and dals can be cooked completely without soaking, it just takes a bit longer. This difference is at most 30 minutes of cooking time in a pot. If you’re cooking in a pressure cooker, the difference is even smaller.Second, the idea that pre-soaking and throwing away the soak water will reduce the amount of indigestible sugars and therefore reduce gas is also problematic. Yes, it will reduce some of these materials, but most are locked inside the bean and no amount of soaking will remove them. However, cooking does break them down, so if you cook them properly and long enough, that is much more effective than soaking.
There are a couple myths about cooking beans and dals. One is that they don’t cook all the way through or don’t taste as good unless they’re soaked. The second is that soaking reduces the amount of indigestible sugars which cause gas and bloating. Both are wrong.All beans and dals can be cooked completely without soaking, it just takes a bit longer. This difference is at most 30 minutes of cooking time in a pot. If you’re cooking in a pressure cooker, the difference is even smaller.Second, the idea that pre-soaking and throwing away the soak water will reduce the amount of indigestible sugars and therefore reduce gas is also problematic. Yes, it will reduce some of these materials, but most are locked inside the bean and no amount of soaking will remove them. However, cooking does break them down, so if you cook them properly and long enough, that is much more effective than soaking.The downside of soaking and throwing away the soak water is that you lose some nutrients and a lot of taste. Also important is that when dry beans are soaked, they take in water to plump up. If you don’t soak them, they will take in cooking liquid instead of soak water, and cooking liquid is flavored with spices and aromatics. So the insides of the beans will be more flavorful if you don’t pre-soak.
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Sports are an essential part of Maharashtrian culture. In Maharashtra, cricket is considered the most popular sport, but Kabaddi, field hockey, Kho Kho, badminton, and table tennis are also widely played. In the state's rural regions, wrestling championships such as Hind Kesari and Maharashtra Kesari regularly take place. Among youths in the state, games like Viti-Dandu and Pakada-pakadi (tag) are also popular.
The state is home to various domestic level franchise-based leagues for hockey, chess, tennis, and badminton, all of which are governed by the Directorate of Sports and Youth Services located in Pune. Maharashtra has produced many popular athletes, such as cricketers Sachin Tendulkar and Sunil Gavaskar.