Tips for Perfectly Cooking Pulses: Avoiding Common Mistakes

What’s the secret to achieving soft, flavorful pulses every time? Cooking pulses like lentils, beans, and chickpeas can seem straightforward, yet many struggle with undercooked or mushy results. 

Don’t worry! With the right tips and by avoiding common mistakes, you can master the art of cooking pulses perfectly every time. In this article, we’ll get to know the essential tips for cooking pulses and how to avoid the most common pitfalls.

1. Soaking Pulses: Why It Matters

One of the first steps in cooking most pulses (except lentils and split peas) is soaking. Soaking helps soften the pulses and shortens the cooking time. But many people either skip this step or do it incorrectly.

Mistake: Not soaking long enough or skipping it altogether.

Tip: Soak pulses like chickpeas and beans overnight in cold water. If you're short on time, a quick soak can be done by boiling them for a few minutes and letting them sit for an hour. Remember, the longer the soak, the quicker they’ll cook, and it also makes them easier to digest.

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2. Don’t Add Salt Too Early

Salt is essential for flavor, but when cooking pulses, timing is everything. Adding salt too early in the cooking process can toughen the outer layer, making it harder for the pulses to soften.

Mistake: Seasoning with salt too early in the cooking process.

Tip: Wait until the pulses are almost fully cooked before adding salt. This way, you get perfectly tender pulses with great flavor.

3. Use Fresh Water for Cooking

Using the same water that you soaked your pulses in might seem convenient, but it can cause issues.

Mistake: Cooking pulses in their soaking water.

Tip: Always discard the soaking water and cook pulses in fresh water. The soaking water can contain some of the substances that cause bloating and gas, so it’s better to start fresh.

4. Don’t Forget to Skim the Foam

When cooking pulses, you might notice foam forming on top of the water. This is completely normal but should be addressed.

Mistake: Ignoring the foam while cooking.

Tip: Skim off the foam that rises to the surface with a spoon. The foam contains impurities and can affect the flavor of your dish, making it taste bitter or unpleasant.

5. Cook at the Right Temperature

Cooking pulses at too high a temperature can lead to unevenly cooked pulses. If you boil them too vigorously, the outer layers can become mushy while the inside remains undercooked.

Mistake: Cooking pulses at a high boil throughout the process.

Tip: Once your water is boiling, reduce the heat to a gentle simmer. Slow and steady cooking ensures even doneness and prevents your pulses from turning mushy.

6. Timing Is Key

Different pulses have different cooking times. Chickpeas, for example, take longer to cook than lentils. If you're cooking a mixed dish with different types of pulses, it’s important to consider their individual cooking times.

Mistake: Overlooking the specific cooking time required for each type of pulse.

Tip: Always follow cooking times for specific pulses. For example, lentils cook quickly (around 20-30 minutes), while chickpeas and kidney beans may take up to 1-2 hours, depending on how long they were soaked.

7. Be Careful with Acids

Many recipes call for tomatoes, lemon juice, or vinegar, but adding these acidic ingredients too soon can make pulses tough and slow down the cooking process.

Mistake: Adding acidic ingredients early in the cooking process.

Tip: Wait until the pulses are nearly cooked before adding any acidic ingredients. This allows them to soften properly before the acid has a chance to toughen them.

8. Use a Pressure Cooker for Faster Results

If you’re short on time, using a pressure cooker can be a game-changer. It significantly reduces the cooking time for pulses like chickpeas, beans, and lentils.

Mistake: Not using a pressure cooker when in a hurry.

Tip: A pressure cooker can cut cooking time by more than half. For example, chickpeas that might take 1-2 hours on the stovetop can be ready in 20-30 minutes in a pressure cooker.

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9. Check for Freshness

Old pulses take longer to cook and may not soften properly, no matter how long you cook them.

Mistake: Using old, stale pulses.

Tip: Always check the packaging date or freshness of your pulses. If they’ve been sitting in your pantry for over a year, they may not cook as well. Try to use fresh pulses within a year of purchase for the best results.

10. Seasoning for Flavor

Pulses are quite neutral in taste, which means they can absorb flavors really well if seasoned properly. But seasoning too late can result in bland pulses.

Mistake: Not seasoning early enough.

Tip: Add spices and herbs during the cooking process to infuse the pulses with flavor. Aromatics like bay leaves, garlic, ginger, cumin, or turmeric can add depth to your dish. Just be careful with salt, as mentioned earlier, and add it toward the end.

11. Let Them Rest

Once your pulses are cooked, letting them sit in their cooking liquid for a bit allows them to absorb more flavors.

Mistake: Draining pulses immediately after cooking.

Tip: Once the heat is off, allow the pulses to rest in the cooking liquid for 10-15 minutes to absorb more flavor and achieve the perfect texture. This resting time helps them absorb more flavor and gives you perfectly tender pulses.

12. Freezing Pulses for Future Use

Pulses can take a while to cook, so why not make extra and store them for later? Freezing cooked pulses is a great way to save time on future meals.

Mistake: Not making extra pulses for later use.

Tip: Cook a large batch of pulses and freeze them in small portions. Make sure to cool them down before freezing and store them in an airtight container. They’ll keep for up to 3 months and can be added to soups, salads, or curries without any hassle.

Fresh Food and Nutritious Pulses in UK

If you're finding it difficult to cook pulses perfectly, don’t worry - Gaia Pulses is here to provide the best healthy meal delivery service that will make your life easier. Our meals, awarded by the 'Free From Food Awards,' are free from allergens, additives, or chemicals, making them safe for everyone. We provide homemade healthy meals delivered to your doorstep. 

Each dish is prepared the traditional way: pulses are soaked, sprouted, and slow-cooked to maintain their high nutritional value. Packed with protein, fibre, vitamins, and minerals, pulses are naturally low in fat and perfect for maintaining a balanced diet. They provide long-lasting energy, promote brain activity, and help you feel fuller for longer. 

Final Thoughts

Cooking pulses may seem challenging at first, but with the right techniques and by avoiding common mistakes, it becomes an enjoyable and rewarding process. By soaking, seasoning properly, and cooking at the right temperature, you can consistently achieve tender, flavorful, and nutritious pulses. Whether you're preparing a hearty stew, a light salad, or a smooth hummus, mastering the art of cooking pulses will enhance your dishes and make them more satisfying.

However, if you’d like to skip the hassle altogether, Gaia Pulses is here to help. We provide delicious, organic, slow-cooked pulses, making it easier than ever to enjoy healthy, nutritious meals without the effort!