Beans, peas and lentils

Playing an important role in regional cooking, pulses are an excellent source of protein and fibre, which is especially crucial for the many vegetarians in India. Some types are eaten whole, some are puréed and made into soups or dhals, and others are combined with vegetables or meat to make all manner of delectable and healthy dishes. It is important to follow the instructions regarding their preparation carefully, as some can be toxic if they are not treated properly.

Beans and chickpeas should be soaked before cooking, but if you are in a rush then you can use canned varieties. Lentils do not need to be soaked before use. Red and green split lentils have a soft consistency when cooked, while whole ones hold their shape. Do not add salt until the end of the cooking time when using lentils, apart from red split ones, as it will make them tough.