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Guide To Cooking Pulses
Guide To Cooking Pulses
guide to cooking
Soaking Pulses
G e n e r a l T i ps f o r E a t i n g M o r e
Pulses
Some carbohydrates in pulses produce gas and bloating
for some people, similar to the effects produced by
certain other foods (e.g. cabbage, broccoli, and other
vegetables and fruits). Eating pulses often allows your
gut to adapt to the higher fibre and carbohydrates,
decreasing these effects over time. For those who find
that pulses lead to gas and bloating, eat small amounts
of pulses, drink lots of water and gradually increase
your intake.
There are also a number of easy ways to significantly
reduce the digestive discomfort that can occur from
eating pulses:
Pulse Pure
Pulse pures are included in cookies, muffins or dips.
To make a pure:
Place cooked pulses in a food processor
Blend with enough water to make a smooth pure
similar in consistency to canned pumpkin
Soaking Methods
Method
Cooking Times
Pulse
Instructions*
Microwave Soak
*For all three soaking methods, add 750 mL (3 cups) of water for every
250 mL (1 cup) of pulses.
Soaking
Requirement
Beans
Yes
Peas
Whole
Yes
Split
No
Lentils
Whole Green No
Split Red
No
Chickpeas
Yes
C HI C K P EA S
B EAN S
P EA S
LENTIL S
Cooking Time
45 60 minutes
1 1 hours
40 45 minutes
30 45 minutes
10 15 minutes
1 1 hours
Printed 06/08