Can chole be used to make curd culture? Experts explain the viral hack

Curd culture, or curd starter, can indeed be made from chickpeas, according to experts. Soaking chickpeas overnight initiates a fermentation process that converts them into synbiotics, fostering the growth of beneficial bacteria like Lactobacillus. To make the starter, soak chickpeas overnight, grind them into a paste with some reserved water and fresh water, and ferment the mixture at room temperature. When it develops a slightly sour smell and taste, use a small amount to inoculate another batch.

The fermentation process differs from using a spoonful of regular curd as a starter, as the microbial makeup in the chickpea-based curd is less predictable, making cleanliness and fermentation conditions crucial. Regular dairy curd is made using established lactic acid bacteria, providing high-quality protein, calcium, and other nutrients.

In contrast, a chickpea-based fermented product is naturally dairy-free, offering plant protein, fiber, iron, folate, and other nutrients. Fermentation may also enhance digestibility and reduce certain anti-nutritional factors in legumes. However, chickpea fermentation does not automatically make it equivalent to curd in terms of calcium, protein quality, or probiotic content.

When making chickpea-based curd at home, ensure clean utensils, safe water, and proper storage. If the mixture develops an unpleasant smell, unusual color, mold, or excessive spoilage, discard it. For consistent probiotic benefits, a commercially prepared fermented plant-based product with identified cultures is a more reliable choice.