Lentils and Pulses: A Pantry With Many Personalities

The cookbook treats pulses as a broad family rather than a single ingredient. Chickpeas, mung beans, urad dal, masoor lentils, tur dal, channa dal, kidney beans, black beans, black-eyed peas, and other varieties appear with distinct cooking times and textures.

Many pulse dishes are prepared in two stages: the beans or lentils cook until tender, then a separate aromatic spice mixture is added. That separation lets the mild pulse base and the stronger seasoning develop on their own terms.

The source also notes that not every pulse needs the same soaking. Split mung and red lentils, for example, are not soaked because they can become too soft.

Ingredients

• Dried beans or lentils
• Fresh water for soaking and cooking
• Salt and turmeric in the source base method
• Fresh ginger
• Optional kombu, green chili, or hing
• A separate spice mixture for dal or bean dishes where used

Method

Treat each pulse according to its structure. Soak whole beans and many whole lentils as directed, skip soaking for quick-cooking split mung and red lentils, simmer gently until tender rather than mushy, and add the recipe’s spice mixture at the correct stage.