recipe idea from saffron hut
We get these in all our local grocery (US) --DK
Hole in the middle is for even cooking. Indigestion is dependent from ppl to ppl - I think some ppl do get it from lentils. You can refer my Traditional Adai Recipe post for details on lentils ( I have put a link in this post too for the original version). Yes, you do lose some of the nutrients but its a small price to pay when you are also discarding loads of indigestable sugar, dirt, fertilizers and other dirt which gets removed after such prolonged soaking. If you are worried about minerals so much, simply pick over the beans to remove stones and dirt, then rinse thoroughly - multiple times even - to get as much dirt out as possible. Then do a prolonged cooking method which helps to remove the indigestible sugars - Fill with cold water, put over a low flame, and by the time the water comes to a simmer, the beans will have soaked up enough to prevent later bursting, as long as a slow simmer is maintained. This slow cooking takes around 3 hours.
I have heard that it causes indigestion for some people - I think may be due to lentils? Hence usually this is best consumed for breakfast or at least 3-4 hours before bedtime. To aid digestion, next time add in some Ginger and methi seeds to the batter - it will help in better digestion --DK
Soaking the beans makes them more digestible by way of releasing indigestible sugars (that cause Gas). So this soaking water contains these elements that you would have to drain (which is one of the main reasons you soak them in the first place) --DK