After a very long time I am back with Tuesday’s tip. You all have been so encouraging about the Tuesday’s tips section-so thanks very much. How to deodorize the fridge is the most popular tip so far. Next tip that got attention is Quick Soak Method for legumes.
Legumes like chickpeas, beans, black eyes beans, white peas etc...are very healthy and is infact the most vital source of proteins for vegetarians. Legumes are soaked (generally overnight) before boiling for two reasons – one, they need to be softened before they boil, and two, pre-soaking helps to make the beans more digestible. I understand that most of you prefer canned legumes as the whole process of cooking them can be very tedious. But why waste money on those canned beans which by the way is loaded with sodium content?
So here is a quick tip on How to freeze legumes? Yes! Next time you soak chickpeas to make Kadai Chola Massala, or beans to make Mexican rice, or Cannellini beans for curry; all you have to do is soak them in large quantities so that you can freeze it for the future use.
You can freeze almost all kinds of legumes, just soak, wash and boil (with or without salt-your choice) until tender, once boiled, drain the water and allow it to cool. Next simply put in the Ziploc bags (freezer safe) and freeze. This way the legumes will remain fresh upto 6 months. If you want you can also use freezer safe jars instead of Ziploc bags.
Just take them out and put in boiling water before use. Trust me this will make your life easy. The boiled beans readily available in the kitchen are such a wow factor. I can make Rajma Tikki, Punjabi Chola, Ragda Patties anytime I wish.
Yeah! So next time you soak any legumes, remember you can soak more so that it can be used in the future.
Hope you will like the tip. Do follow this and let me know it was.