Soaking legumes and cooking another day
If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them? In water or without? And how long can you store them? Soaking time for my chickpeas are only 3 hours.
Best Answer
If your soaking time is 3 hours, and after 3 hours you are not going to cook them....
then you should take them out of the water and put them in an air tight container and keep them in the refrigerator.
I usually do this and use my soaked pulses for over 3-4 days.
In case you leave them in the water even after their soaking time.. they get extra soft and won't taste good.
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Can I soak beans and cook later?
Beans don't have to be soaked before they are cooked. Soaking merely shortens cooking time. Because unsoaked beans have to cook longer, they require more energy from your stove. To cook beans without soaking, use twice the amount of cooking water specified in the recipe.Can you soak beans for 2 days before cooking?
It is possible to soak beans for too long before cooking. Beans should soak for 8 to 10 hours overnight. If they are soaked for longer than 12 hours, they can lose their familiar flavor and become overly mushy. For the best result, refrain from soaking them for too long.What happens if you soak beans for 2 days?
Do Soaked Beans Go Bad? If your beans are left soaking for too long they begin to ferment. This starts happening around 48 hours at room temperature. If you soak your beans in the refrigerator, it will take three or four days before fermentation begins.Does it hurt to soak beans for 2 days?
But really anything up to 24 hours is just fine. Even after a full 24 hour soak, I don't think anybody will notice any ill effects once the beans have been cooked. However, once you start getting into multiple days of soaking, you may start negatively affecting the texture of the beans and also diluting their flavor.Cooking Basics | How to cook dry beans and other legumes
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Answer 2
After soaking, I thoroughly rinse the beans, drain and then pat dry with paper towels and store them in an air-tight container in the refrigerator. Then they need to be cooked within the next one or two days or they don't smell fresh. If that happens, I throw them away and start over.
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