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Why infuse the flavor just during soaking? Unless you are eating them just soaked, after soaking you can cook(fry) the pulses with herbs and spices and that will give them a nice flavor. Most Indian Dal curries are made this way.


If your soaking time is 3 hours, and after 3 hours you are not going to cook them.... then you should take them out of the water and put them in an air tight container and keep them in the refrigerator. I usually do this and use my soaked pulses for over 3-4 days. In case you leave them in the water even after their soaking time.. they get extra soft and won'...


I eat a lot of beans. I typically boil them for a minute and just let them sit on the stove. That way they soak more evenly and don't sprout. Ideal breeding conditions. I've noticed that in rare cases, when it is really hot (25 C), they start to ferment a bit after half a day or so and the water gets foamy. From my empirical evidence this happens about 1 out ...


Water alone is often a poor carrier of flavor. Oil, salt and even a sugar base can maximize an herb or spice impact. These, however, cannot be recommended for soaking. Pulses can toughen up with salt or acid during soaking or cooking. The trick is to add flavor near the end of pulse cooking time long enough to penetrate. Here is where flavored salt or oil ...

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