Title: About Pulses
Categories: Info Vegetable
Yield: 1 Text file

"Pulse", derived from the Latin "Puls", meaning a potage or thick soup, is the broad term used to describe the dried, edible seeds of legumes: peas, beans, lentils and chickpeas. The history of pulses as a food goes back at least 10,000 years. Dried peas have been found in a Swiss Stone age village and were common food in ancient Egypt.

They are low in fat and good sources of protein, complex carbohydrates and fibre. They are also rich in iron, Folic Acid, potassium, the B Vitamins and contain some calcium. The proteins are incomplete but can be balanced by eating grains, nuts or rice at the same time.

Pulse flour is gluten free.

Soaking methods:

~1-Long Soak. Add three times the amount of water to pulses and let stand overnight. Discard the water and cook according to the recipe.

~2-Quick Soak. Again triple the water. Bring to a boil, remove from the heat and soak 1 hr. Discard the soaking water and proceed.

~3-Microwave. Triple the water and microwave, covered, for 15 min. until water boils. Let stand 1 hr., drain and proceed.

Soak: Whole peas, beans and chickpeas. No soak: split peas and lentils.

Cooking basics:

~1-Pulses require liquid to cook in and soften and some fat to prevent foaming.

~2-Acids [tomatoes, vinegar] and salt should be added after the softening process so as to not slow down the cooking process.

~3-Alkalis [baking soda] speed up the softening, but may make the pulse mushy and it does destroy Thiamin [a valuable B Vitamin] so it should only be used in small amounts [ 1/8 tsp per 16 oz water] to offset the effects of hard water.

Methods:

~1-Stove top: Combine pulses, water, oil and seasonings. Use a large pot as they will double or triple in size. Bring to a boil, cover, reduce heat and simmer until tender. Longer cooking times are required at high altitudes and with hard water.

~2-Pressure Cooker: Very quick for beans but not suitable for peas and lentils which foam and clog the vent. Follow manufacturer's instructions.

~3-Oven: Start on stove top and finish in oven. Slower but best taste for many dishes.

~4-Slow Cooker: Very slow but needs no attention. Often takes over 10 hrs.

~5-Microwave: Mixed reviews. Takes as long as stove top as it depends on simmering water. Boil overs are common.

Flatulence: Caused by indigestible complex sugars found in pulses. Can be reduced by: ~1-cooking thoroughly. ~2-Change water 2-3 times while soaking. ~3-Rinsing before cooking. ~4-Do not use soaking liquid. ~5-Start with small portions and gradually increase consumption- the body will adjust. ~6-Sprouting or fermentation of the seeds ~7-Grinding and using as flour. ~8-Purchase liquid enzymes at a drug store and add to the meal.

But do not use soda. It does not work and destroys nutrients.

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