Cooking Beans From Dry: Soak, Simmer and Season

The cookbook’s general method for dried beans and lentils starts before the stove: most whole pulses are soaked, drained, and then cooked in fresh water.

It gives roughly 1 cup dried beans or lentils to 3–4 cups cooking water, with soaking and cooking times adjusted by pulse type. Red lentils and split mung are important exceptions because the source says they do not need soaking.

Once simmering, the pulses are cooked until tender in the center but not mushy, except for varieties that naturally soften more. Ginger, turmeric, salt, kombu, green chili, oil, or hing may be used in the source’s basic preparation.

Ingredients

• 1 cup dried beans or lentils
• 2–3 cups water for soaking, where required
• 3–4 cups fresh water for cooking
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 2 slices fresh ginger
• Optional kombu, green chili, oil, or hing

Method

Rinse and pick over the pulses. Soak most whole beans and lentils for the time appropriate to their type, then drain and cook in fresh water. Bring to a boil, skim froth if needed, add the seasonings, reduce to a low simmer, and cook until the centers are tender. Add more water if necessary to prevent drying.