All those things you have to soak, you would think you could infuse some flavour during the soaking. I've tried all sorts of ideas, vegetable stock, herbs, spi
When soaking pulses for long periods, is refrigeration required? Specifically: I have a large volume of dried red kidney beans I will be cooking with tomorrow.
If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them
I am trying to make split pea soup. The first time I did it the peas softened just fine but the soup was scorched. I am trying again but at a lower heat, and
I have heard that cooking bengal gram with salt can lead to increased cooking time compared to cooking it without salt.So i used to add salt just before serving
After having boiled for initially 10 minutes and then simmered for an hour my yellow split peas are still firm and a little gritty. If cooked long enough do t
Since dal is simply dried, split pulses I was wondering: how are the pulses split? Is it that when they are dried they become easy to split, is the dal "cut" i
Shami kabab are patties traditionally made with minced meat and chickpeas (chana daal). What could be a substitute for the chana daal that still produces reaso
What is the science behind soaking pulses? Any way to measure if soaking is complete/done well? What is fermenting of pulses do? What is the science behind it?