The right way to eat chickpeas/Rajma
Many people living in India like to eat Chole and Rajma very much. But often people face stomach problems by consuming chickpeas or Rajma. If you are also fond of dish like Chole and Rajma, then you must follow some tips while cooking them. Such tips can prove to be effective in protecting you from the problem of gas and acidity.
It is important to soak chickpeas-rajma
If you want to avoid getting into the grip of gas or acidity problem, then you must soak Chole and Rajma for a few hours. It is very important to soak them in water for about eight to ten hours before cooking chickpeas or Rajma. Following this tip can make it easier to digest Chole and Rajma.
Use these spices while cooking
You must use some spices while cooking Chole or Rajma. Adding spices such as bay leaf, peepli, cloves and thick cardamom in water can prevent gas or acidity problems from arising. These spices, full of medicinal properties, can prove beneficial for your gut health.
Coriander and mint can be added
Do you know that both coriander and mint can prove effective in removing stomach problems? To avoid the problem of gas and acidity, you can also add coriander and mint to it. If you want that you do not face the problem of gas or acidity after eating chickpeas or Rajma, then you must use asafoetida, cumin and ginger while cooking them.
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