Category: Kitchen Basics / Tips
How I started to freezing legumes? At times, I want to do Channa Masala for dinner or I need only small amount of beans to be added for our south Indian Kuzhambu varieties; but would not be having soaked beans in hand. Also I am not a person who will use the canned beans varieties. So I started soaking them and freeze for later use. Mostly I will freeze and use them within 1-2 weeks but I guess we can keep for a month also. If we have left over cooked beans, we can freeze that too and use within 1-2 weeks.
What are the legumes I used? So far I had tried this method with the dried legumes such as White Channa, Brown Channa, Rajma / Kidney Beans, Red Chori / Thatta payarau, Val Beans, Green Peas, Yellow Peas, Whole Green Gram, also Green Gram sprouts
This will also help the working people who wants to prepare a protein rich meal but didnt thought of soaking the legumes prior.
How I started to freezing legumes? At times, I want to do Channa Masala for dinner or I need only small amount of beans to be added for our south Indian Kuzhambu varieties; but would not be having soaked beans in hand. Also I am not a person who will use the canned beans varieties. So I started soaking them and freeze for later use. Mostly I will freeze and use them within 1-2 weeks but I guess we can keep for a month also. If we have left over cooked beans, we can freeze that too and use within 1-2 weeks.
What are the legumes I used? So far I had tried this method with the dried legumes such as White Channa, Brown Channa, Rajma / Kidney Beans, Red Chori / Thatta payarau, Val Beans, Green Peas, Yellow Peas, Whole Green Gram, also Green Gram sprouts
This will also help the working people who wants to prepare a protein rich meal but didnt thought of soaking the legumes prior.
- Plan: Need to plan what are the legumes we would need for the next 1-2 weeks
- Soak: Measure; wash and soak them separately for overnight (preferable on a Friday / Saturday night for working Moms)
- Drain: Next day morning, drain the water completely (we can also wash them) and allow to stand in a strainer for around an hour to remove all water
- Freeze: Transfer the legumes to freezer safe boxes / ziplock covers and freeze them
- Cooking: Whenever we need, we can take out required portion and cook as usual. Personally I feel, frozen legumes take a bit lesser time than their regular cooking time
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