For all Pulses

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Ripe Recipes
Ripe Recipes

By Angela Redfern

Published 2010

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  • 1 cup dried = 2/-3 cups cooked
  • 1 cup to 6-8 cups water
Soak pulses overnight if necessary. Drain, rinse and bring to the boil. Skim any frothy residue off the top.

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