Rujuta recommends soaking and sprouting the dal before cooking to reduce the anti-nutrients and allow the optimum enzyme action to break them down. Pulses, as we all know, are a rich source of vitamin, protein, minerals and amino acids. But it’s not easy to assimilate the amino acids from them. They contain the anti-nutrient molecule that comes in the way of nutrient assimilation, which causes gas, bloating and indigestion in many people. Thus, soaking dal reduces the anti-nutrient and enhances the protein, micro-nutrient and digestibility of the pulses and legumes.