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 your lentils before cooking is a critical step in the cooking process. Soaking dal is a simple yet effective practice. Here's why it 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 such as iron, zinc, and calcium. By soaking dal, you significantly reduce the presence of these anti-nutrients, allowing your body to absorb them effectively. 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, minimising digestive discomfort. Soaking dal initiates the sprouting process, awakening dormant enzymes. This enhances the bioavailability of proteins, B vitamins, and minerals, allowing for better absorption. Soaked dal cooks faster, retaining nutrients effectively and resulting in softer, better-textured dishes. A shorter cooking time translates to less nutrient loss. Inputs by nutritionist Leema Mahajan...