Preparing Pulses
Whether you’re using dry or canned pulses, preparing them is easy with our tips and videos below!
Preparing & Cooking Dry Pulses
Cooking tips for all dry pulses
- 1 cup (250 mL) dry = 2 1/2 cups (625 mL) cooked
- Use unsalted water to cook your pulses; salt toughens them 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.
Preparing Canned Pulses
Canned pulses are convenient as they are pre-cooked and ready to use.
- Always drain and rinse well before use.
- Drain and rinse regular canned pulses to reduce the sodium content by 40% or try No Salt Added canned pulses.
- A 19 oz (540 mL) can of pulses drained is equal to 2 cups (500 mL) of cooked pulses.
- A 14 oz (398 mL) can of pulses drained is equal to 1 1/4 cup (300 mL) of cooked 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.