India, Sept. 8 -- Dal is a staple across households, but for some, it often leads to bloating, gas, or a feeling of heaviness after consumption. If you've faced these issues, you might be surprised that the problem may not lie with the dal itself - soaking is a crucial step before cooking. Here's why soaking dal is important for better digestion and nutrient absorption: Dal naturally contains components like phytic acid and tannins, which can hinder the absorption of critical minerals. By soaking dal, you reduce the presence of these anti-nutrients. These special sugars are present in many legumes and can be tough for our digestive system to break down. Soaking helps wash away these sugars. Soaking dal initiates the sprouting process, awakening dormant enzymes. This enhances the bioavailability of proteins, B vitamins, and minerals. Soaked dal cooks faster, retaining nutrients effectively and resulting in better-textured dishes. Inputs by nutritionist Leema Mahajan...