When I first started cooking Indian food, I thought skipping the soaking step would save time. What followed were years of unevenly cooked dals, digestive discomfort, and wasted fuel. Through persistent experimentation, I uncovered why this traditional practice is indispensable.

The revelation came when I soaked urad dal overnight for idly batter. Unlike my usual rushed 1-hour soak, the overnight batch fermented perfectly and cooked in just 15 minutes. This made me reconsider all my dal preparations.

What Actually Happens During Soaking
From my observations:
- The dal's outer coating softens first, visible when the water turns slightly opaque
- Tiny bubbles form around whole lentils like chana as gases release
- The dal swells to nearly double its dry size when fully hydrated

My Current Soaking Method
1.I vigorously rinse dals in a bowl, rubbing them between my palms until the water runs clear
2. Room temperature works best; hot water makes skins split prematurely
3.Timing - I set a phone reminder based on dal type:
- 45 mins for split moong
- 3 hours for whole masoor
- Overnight for chickpeas

- Adding 1/4 tsp fenugreek seeds to soaking water reduces bloating
- Soaked dal absorbs spices better during cooking
- The cooking water becomes creamier, perfect for gravies

When I forget to soak:
1. I use a warm water quick-soak (20 mins) with 1 tbsp vinegar
2. Cook in a wide pan instead of pressure cooker for even heating
3. Add a peeled potato while cooking - it absorbs some hardness

The proof came when my dinner guests asked for my "secret" to perfect dal - the answer was simply respecting the soak.