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Preparing Pulses

Cooking Tips for All Pulses

  • 1 cup dry = 2.5 cups 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.

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.