Cooking Tips for All Pulses
- 1 cup (250 mL) dry = 2.5 cups (625 mL) cooked
- Use unsalted water; salt toughens pulses during cooking.
- Tomatoes, vinegar and other acidic ingredients slow the cooking process. Add them once the pulses are tender.
- Add seasonings like dry herbs or chopped onion or garlic during cooking to maximize flavours.
- Using baking soda to aid cooking pulses is not recommended unless you have hard water. If you need to add baking soda, limit the amount to 1/8 tsp per 2 cups (0.5 mL per 500 mL) of water.
Cooking Tips for Specific Pulses
How to Purée Pulses
Pureed cooked pulses can be used in a variety of recipes, including baked goods and smoothies to increase protein and fibre and reduce fat content.
To Make 3/4 Cup (175 mL) Pulse Purée
- Place 1 cup (250 mL) cooked pulses into a food processor.
- Add 1/4 cup (60 mL) hot water.
- Puree until the mixture is smooth.
- Add more water 1 Tbsp (15 mL) at a time to reach desired consistency, similar to canned pumpkin.
- Scrape the bowl as needed.
- Unused puree can be frozen and kept for several months in the freezer.