How to cook perfect pulses or legumes

These instructions apply to all dried legumes, including chickpeas, but not lentils [see the note at the end].

Wash the legumes well under cold running water. Leave to soak in plenty of cold water for 12 hours or overnight.

Drain the legumes and put into a large saucepan. Cover with cold water and bring to the boil over high heat. Reduce the heat to a soft boil and skim off any foam as it rises to the top during cooking. Cook for 10 minutes, until the water level starts to reduce. Add enough cold water to cover the legumes once again. This process is known as shocking the legumes and helps to cook the flesh al dente and to keep the skins on.

Repeat this shocking process once more and, on the third time, add enough water to fully cover the legumes and cook for another hour.

To test the legumes are ready, taste one or two. They are ready when al dente — just resistant to the bite. When cooked, strain and use or reserve. Some types of legumes will require further cooking time, in which case keep checking in 10-minute increments.

Note

If you are using a pressure cooker, rinse and soak as above but adjust the cooking time to 40 minutes. Unfortunately, you won’t be able to shock the legumes and they may lose some quality in appearance.

To cook lentils, there is no need to soak overnight. Rinse, cover with hot or cold water and cook on a soft boil for 30–40 minutes or until tender.