As I have been browsing the internet to find new ways of making different types of daal, I noticed people say you have to soak them, anywhere from several hours - overnight.
I live in the US, so I dont know if the daal here is “different”, but I have never soaked daal, I just straight up make it. The only type I haven’t made yet, and I was thinking to today, is chana daal.
Do all daals really have to be soaked before cooking? What about chana specifically?