Cooking Hack: Forgot to Soak Chickpeas or Rajma? This Cold Ingredient Will Soften Them While Boiling
Soaking chickpeas (chole) or kidney beans (rajma) overnight is usually considered essential for making them soft and easy to cook. However, many times, we forget to soak them, guests arrive unexpectedly, or a last-minute meal plan leaves no time for preparation. If you’ve found yourself in one of these situations, don’t worry! There’s a simple cooking hack that can save the day and get your beans soft in no time—no soaking required.
The Problem: Unsoaked beans Take Longer to Cook
When chickpeas or kidney beans aren’t soaked overnight, they require significantly more time to cook. The soaking process softens the beans, allowing them to cook faster and more evenly. Without this, beans can take up to 1.5-2 hours to cook, and they might even remain hard in the center if you’re in a rush.
The Hack: Add Baking Soda for Faster Cooking
Here’s the quick solution: add a small amount of baking soda to the pot while boiling the beans. Baking soda helps soften the beans more quickly by breaking down the pectin in the cell walls of the beans, making them tender faster.
How to Use Baking Soda with Beans:
1. Rinse the Beans: Even if you didn’t soak the beans overnight, make sure to rinse them under cold water to remove any dirt or impurities.
2. Add to the Pot: For every cup of dried chickpeas or kidney beans, add about 1/4 teaspoon of baking soda to the pot. You can also add it directly to the water where you’ll be boiling the beans.
3. Boil and Cook: Add water to the beans (about 4-5 cups of water for every cup of beans) and bring to a boil. Once the water boils, reduce the heat to a simmer and cook for 45 minutes to 1 hour, checking periodically to see if the beans have softened.
4. Test the Beans: Once they’re tender, drain the water (which may have turned slightly foamy) and your beans will be ready for your recipe!
Why Does This Work?
Baking soda is an alkaline substance that helps break down the tough outer layer of the beans. It softens the fibers in the beans, so they cook faster and become more tender. This is especially helpful if you're in a rush or forgot to soak them the night before.
However, be careful not to add too much baking soda, as it can make the beans mushy and alter their flavor, giving them a slightly soapy taste if overused.
Alternative Cold Ingredients to Help Soften beans Quickly:
If you’re looking for alternatives to baking soda, there are a few other methods to speed up the cooking process:
· Add a Bay Leaf or hing (Asafoetida): Both of these ingredients are said to help reduce cooking time and aid in digestion when cooking beans. Add a couple of bay leaves or a pinch of hing while boiling your beans to speed things up.
· Pressure Cooker or Instant Pot: If you have a pressure cooker or Instant Pot, use it! The high pressure can significantly reduce cooking time, and your beans will cook in about 20-30 minutes, even without soaking.
Tips for Cooking Chickpeas and Kidney beans Without Soaking:
· Use a Large Pot or Pressure Cooker: The more water you have, the quicker the beans will cook. A large pot gives the beans plenty of room to absorb the water and cook evenly. If using a pressure cooker, ensure there’s enough water to generate steam for cooking.
· Salt and Seasoning: Avoid adding salt to the beans while they are cooking, as this can make them tough. Add salt after the beans have softened to achieve better flavor.
· Stir Occasionally: Stir the beans occasionally while cooking to prevent them from sticking to the bottom of the pot and ensure even cooking.
When Is This Hack Not Ideal?
If you’re planning to make beans for a dish where texture is very important (like a crunchy chickpea salad or a whole-rajma curry), this hack may not be ideal. The beans may soften too quickly, resulting in a mushier texture than desired. In these cases, it’s still best to soak the beans overnight for the best texture and even cooking.
Final Thoughts:
While soaking your chickpeas or rajma overnight is the best way to ensure they cook quickly and evenly, this baking soda hack is a lifesaver when you're in a time crunch. It’s a small, simple change to your cooking routine that can save you an hour in the kitchen. Whether you’re preparing a quick curry, hummus, or a hearty bean salad, this method allows you to enjoy perfectly cooked beans even without planning ahead.
So, next time you forget to soak your beans, just grab some baking soda and get cooking!
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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