India, March 28 -- Pulses are a great source of vitamins and minerals, including iron, potassium, magnesium, zinc, and folate. Moreover, diets that incorporate pulses have shown higher intakes of protein and fibre, making them an ideal option for vegetarians seeking protein-rich foods.

However, did you know that if you don't soak them properly, pulses can cause more problems? In a March 27 Instagram post, Kiran Kukreja, a certified dietitian and nutritionist, listed the recommended soaking times for various pulses. Her guide includes pulses such as green moong dal, rajma, toor dal, lobia, kala chana, and more, consumed in Indian households every day.

According to the nutritionist, soaking time really matters for pulses because it helps ...