Importance of soaking pulses! . Soaking is one of the most important steps in cooking of pulses, which improves the cooking quality, nutrient bioavailability and degrades the anti-nutritional factors. . Soaking significantly improves protein digestibility, starch digestibility, availability of minerals like zinc, iron and dietary fiber components. . Soaking during germination facilitate synthesis of Vitamin C . In fact, soaking dried pulses for several hours brings them back to life, activating their enzymes. Soaking in sodium bicarbonate solutions is more effective to reduce anti-nutrients than soaking in water alone. . Soaking also drastically reduces the cooking time!