Stove Top Cooking

In a heavy saucepan combine pre-soaked pulses with water, plus 5 mL or 1 tsp of oil to prevent foaming and seasonings. Be sure to use a large enough saucepan, as pulses double or triple in volume during cooking.

Once the water comes to a boil, cover the saucepan tightly, reduce the heat and simmer until pulses are just tender and not mushy. Continue to simmer pulses slowly as cooking too fast can break the seed coats.

Tasting is the best way to check if pulses are done. Cooked pulses are tender, have no “raw” taste, and crush easily in your mouth. 250 mL (1 cup) of dry pulses will yield approximately 500 to 750 ml (2 - 3 cups) or 2 - 3 times the original amount when cooked.

Guidelines for cooking times are provided below but these will vary with the type and age of the pulses, as well as with altitude and the hardness of the water.