Before how many need to soak pulses

In Jain households, soaking pulses is done to make them easier to cook and digest, and to avoid any tendency toward fermentation. Simple guideline (room temperature water):

• Kabuli chana (chole), brown chana: 8–12 hours
• Rajma (kidney beans): 8–12 hours
• Soybean: 8–12 hours
• Black‑eyed peas (lobia/chawli): 6–8 hours
• Whole urad (black gram): 6–8 hours
• Whole moong: 4–6 hours
• Masoor whole: 4–6 hours
• Chana dal, toor/arhar dal, moong dal (split): 30–60 minutes rinse/short soak (or cook after rinsing)

Jain tips

• Soak during the day and cook the same day; avoid long soaking that leads to sprouting/fermentation.
• In hot weather, change the water once or keep the soaking bowl in a cool place; discard soak water and rinse before cooking.
• Prefer cooking and eating before sunset, in line with aahar‑maryada.

For related Jain food practices: | On pulses/soy and soaking: