Soaking lentils is a necessary step to make sure they cook dinner evenly and don’t turn out to be mushy. Whereas some could skip it, soaking helps them cook dinner sooner and extra persistently. For optimum outcomes, Masoor (crimson or brown) needs to be soaked for half-hour to 1 hour, Toor (break up pigeon peas) for two hours, Urid (break up white urid) for two hours, Moong (yellow break up) for half-hour to 1 hour, and Chana for not less than 2 hours or in a single day, relying on the recipe.
