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Cooking with Pulses

Pulses are versatile food that can be eaten at any time of day, including breakfast, lunch, and dinner. They can be the main course, a side dish, or a nutritious addition to baked goods, snacks, and even beverages.

With such a wide variety of pulses available, there is no end to the number of ways they can be consumed!

Add a handful of black beans to your regular pizza toppings, lentils to your quesadilla filling, or puree some chickpeas to boost your spaghetti sauce.

How Do I Prepare Pulses?

Dried or canned

Because canned pulses are pre-cooked, they are extremely convenient. Draining and rinsing canned pulses is an easy way to reduce any sodium that has been added during the canning process for those watching their sodium intake.

Because dried pulses are not pre-cooked, they take longer to prepare. They do, however, come in more varieties and have a richer flavor. When purchasing dried pulses, look for batches that are uniform in color, size, and shape, as well as seed coats that are smooth and unblemished.

Dried Pulse Preparation

Dry beans, whole peas, and chickpeas must be soaked before cooking. Lentils and split peas do not require soaking before cooking. Remove any shriveled or broken seeds, as well as any foreign matter such as dried soil or pebbles, before soaking dry pulses in a sieve and rinsing under cold running water. Place dried pulses in a large container, cover with water, and set aside for 8 to 10 hours.

Once the pulses have finished soaking, always discard the soaking water and rinse the pulses thoroughly under cold running water. This will wash away any carbohydrates that are causing flatulence.

Pulses can be cooked on the stovetop, in a slow cooker or pressure cooker, or in the oven for specific recipes.

Cooking Pulses

  • In a large cooking container or heavy saucepan, combine pre-soaked* pulses, water, and seasonings. To prevent foaming, add 5mL (1 tsp) of oil if available.
  • Because pulses double or triple in volume while cooking, use a large saucepan or cooking container. (When cooked, dry pulses yield approximately 2-3 times their original amount.)
  • Bring water to a boil, then cover tightly and simmer until the pulses are tender but not mushy.
  • Cooking pulses too quickly can cause them to split or break open.
  • Cooking times will vary depending on the type and age of the pulses, as well as the altitude and hardness of the water.
  • For best results, follow the instructions on the package.
  • The best way to tell if pulses are done is to taste them. Cooked pulses are tender, do not taste “raw,” and crush easily in your mouth.

To Summarize

Pulses such as lentils, dried peas, kidney beans, and chickpeas are essential components of a healthy diet. They are high in vitamins and nutrients such as protein, fiber, calcium, and so on. Pulses also provide minerals such as iron, zinc, folate, and magnesium to the body, so including them in your diet may help you live a healthier lifestyle.

Including pulses, beans, and lentils in your daily diet is an important way to stay healthy because they provide the body with essential vitamins and minerals. Apart from boosting immunity, it also helps the body grow and recover. Pulses are even better for growing children, pregnant women, and the elderly.

Connect with Lyfepure to reap all of the benefits of pure and organic pulses. We provide the best and purest kinds of all food products to provide you with immunity to deal with a variety of health issues.

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