I know you have to soak them overnight to rehydrate them and leach out poisonous shit, but is there more to it than that? Can this go along with seasoning them or does the water need to be as clean as possible to make them safe to eat?

  • penitentkulak [none/use name]@hexbear.netEnglish
    3·
    8 months ago

    Note: don’t go whole hog and buy a 10lb bag of Chana dal to start. Apparently I really dislike the taste of desi chickpeas vs kabuli. At least my chickens enjoyed them lol