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Dangers of Dahl and Beans

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Our Humble Obeisances Jaya Srila Prabhupada

 

How it is with different dahl and beans, in all varieties of dahls it reads

in the packing that they should be soaked overnight or 4-5 hours.

Otherwise there is risk of poisoning.(?)

 

Some of our cooks commented that kidney beans and toor dahl should be

absolutely soaked, with split mong-dahl it is not necessary. In our temple

many cases dahl is not soaked at all.

 

Could someone explain more accurately, what causes this possible poisoning

and what dahls/beans are risky?

 

I know at least one of our devotees who had this kind of poisoning some

years back.

 

Your servant Muniraja dasa

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Our Humble Obeisances Jaya Srila Prabhupada

 

How it is with different dahl and beans, in all varieties of dahls it reads

in the packing that they should be soaked overnight or 4-5 hours.

Otherwise there is risk of poisoning.(?)

 

Some of our cooks commented that kidney beans and toor dahl should be

absolutely soaked, with split mong-dahl it is not necessary. In our temple

many cases dahl is not soaked at all.

 

Could someone explain more accurately, what causes this possible poisoning

and what dahls/beans are risky?

 

I know at least one of our devotees who had this kind of poisoning some

years back.

 

Your servant Muniraja dasa

 

Here in the UK it never says on the package about poisoning as far as I know, I think its mainly because they take ages to cook otherwise?

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Beans do not have to be soaked in order to cook them to remove poison, soaking makes them cook faster and more evenly. Although if you eat certain beans which are not cooked you will feel like you have been poisoned i.e stomach and bowel pain leading to vomiting and diarrhea. Sprouting certain beans will also cause that e.g kidney beans. Safe beans to eat raw and sprouted are mung beans (bean sprouts commonly sold in stores) and soy beans. I don't know so much about other safe bean sprouts, but I have eaten lentil sprouts without problems.

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