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24 Comments
Betty
May 9, 2018
I see that Richard's comment is still here after a year. Now there is a second inappropriate comment. Please remove it - it is unethical, and irrelevant from the discussion of pulses.
Patricia M.
March 15, 2017
What exactly are you using when you say "nice red chili powder" -- ancho? A chili mix?
S
January 21, 2017
What is meant by "nice red chili powder"? Is it the same kind of chili power used in Mexican/Tex - Mex cooking (ground chili peppers, cumin)?
Susan S.
November 5, 2016
Okay, one subject never covered in articles, noticed in recipes and a really big blow out...wait for it....wait for it...HERE IT COMES, is flatulence. Defined in part on Wikipedia. "Flatulence-producing foods are typically high in certain polysaccharides, especially oligosaccharides such as inulin. Those foods include beans, lentils, dairy products, onions, garlic, spring onions, leeks, turnips, swedes, radishes, sweet potatoes, potatoes, cashews, Jerusalem artichokes, oats, wheat, and yeast in breads. Cauliflower, broccoli, cabbage, Brussels sprouts and other cruciferous vegetables that belong to the genus Brassica are commonly reputed to not only increase flatulence, but to increase the pungency of the flatus.[citation needed]".
As you may have noticed, beans are first on the list!
What do the East Indians and other ethnic ground who rely on a pulse based diet do to avoid just plain "old farts"?
As you may have noticed, beans are first on the list!
What do the East Indians and other ethnic ground who rely on a pulse based diet do to avoid just plain "old farts"?
Dianecpa
November 5, 2016
Many of the spices used in Indian cooking also reduce flatulence in addition to adding flavor and other health benefits. Ask Wikipedia, there is information there.:)
merganser
January 20, 2017
By eating pulses regularly, the intestinal flora become accustomed to the diet and gas production decreases markedly. I know this works because I eat beans almost daily and no long have problems with excess intestinal gas.
Vivek R.
March 18, 2017
Most recipes will call for cumin as a part of the spice mix. In traditional North Indian meals, especially ones with sit-down buffets (called thalis), it is customary to start the meal with water mixed with cumin and mint. There's also buttermilk mixed with a hint of coriander and (again) cumin. Most South Indian meals tend to have yogurt or buttermilk as a part of the meal in lieu of the cumin-water drink.
Again, over time, your body does get used to it.
Again, over time, your body does get used to it.
marsiamarsia
October 31, 2016
Before discovering FOOD52, I thought that "pulse" was the Indian word for lentils and other such peas or beans used to make dal/dahl, but after exhausting all other methods of reaching a definitive answer, I broke down and checked my dictionary (Webster's Collegiate), which says the word "pulse" comes to us from the Middle English word "puls," which came from the Old French "pouls" meaning "porridge," which came from the Latin words "pult, puls," probably from the Greek "poltos.") It's been an English word since the 13th Century, and its meaning today is: [ahem] "the edible seeds of various leguminous crops (as peas, beans, or lentils); also: a plant yielding pulse." So, just about everyone speculating in the Comments below is correct about "pulse"--in one way or another!
sheila
October 31, 2016
'Legume' is more of a botanical term, as it describes peas, beans, even peanuts. The word 'pulse' is much misused in culinary literature.
silverspringcat
October 31, 2016
I always do dried beans because they are so much cheaper - more bang for the buck and I can get organic and don't have to worry about the lining of the cans (BPA). However, I am fortunate enough to live where I have many markets that sell beans in bulk. Now with the instant pot I can cook dried beans in 15-20 minutes with no soaking needed for any kind of bean.
Betty
October 31, 2016
Canned beans, with the exception of kidney beans, are not widely available where I live. Some imported canned beans are available at certain shops, but they are very expensive. Dried beans, on the other hand, are quite cheap. I therefore regularly prepare a 1/2 kilo bag of beans, usually chick peas or white beans, and freeze them in small batches (eachh one has approximately the normal amount in cans. I can then thaw them as needed for my favorite recipes. I usually cook them in the pressure cooker, after soaking overnight. I now use salt when cooking, believing, as a previous commenter said, that the result is more flavorful than adding salt at the end. We don't have dried kidney beans here, so I use the canned version when I make chili. I always thought that 'pulses' was the British term and 'legumes' the American term. I could be wrong, though. For me the word beans is too broad, as it also refers to various kinds of green beans.
Betty
October 31, 2016
After doing a bit of Googling, I found that the most common definition of 'pulse' is the edible dry seed of plants in the legume family. By the way, 2016 is the International Year of Pulses, in celebration of their great nutritional value and ease of growing in developing countries, especially because they need very little water in comparison to other crops.
sheila
October 30, 2016
'Pulses' is the term for cooked legumes. Another vocabulary error found: 'Dal' is the split version of peas, etc., not a type of dish. Therefore one would not "cook to a silky dal."
Mary
October 30, 2016
Dal Makhani is typically made with ginger garlic paste widely used in Indian cooking. Also tomato paste, cream, cumin, clove, cardamom and several other ingredients. This version would be a pallid reflection of Indian cooking the essence of which is the brilliant use of many spices.
cookinalong
October 30, 2016
I've always thought that pulses were a bean puree, similar to refried beans. This article seems to refer to all beans as "pulses". Why not just beans? Or legumes, if you want to be fancy? Anyone know the answer?
On another note, I'm surprised that the one cooking implement that will shave off significant cooking time was not mentioned: the pressure cooker. It's double surprising since the author is Indian and the pressure cooker is used extensively in India. A batch of dried beans will cook in the pressure cooker in 20-35 minutes, depending on the type of beans. I don't bother with cooking lentils in my PC because they cook so quickly by conventional means. An added bonus and another time saver is that there's no need to presoak beans to be cooked in a pressure cooker.
On another note, I'm surprised that the one cooking implement that will shave off significant cooking time was not mentioned: the pressure cooker. It's double surprising since the author is Indian and the pressure cooker is used extensively in India. A batch of dried beans will cook in the pressure cooker in 20-35 minutes, depending on the type of beans. I don't bother with cooking lentils in my PC because they cook so quickly by conventional means. An added bonus and another time saver is that there's no need to presoak beans to be cooked in a pressure cooker.
Fresh T.
October 30, 2016
Pules = dried peas, beans, lentils, and chickpeas. Here's a better explanation https://pulsepledge.com/
Fresh T.
October 30, 2016
These dishes look amazing! I think the butternut squash sambhar is 1st up on the list. Thank you for sharing these! I love your book as well.
marsiamarsia
October 30, 2016
Dear Meera Sodha: This is a wonderful article! So much helpful information, so many tempting recipes! I can hardly wait to try them all! Many thanks.
MikeJSmith
October 27, 2016
You wrote "It's common practice in Indian cooking not to add salt or any acids, like lemon juice or tomatoes, to beans while they're cooking, as it toughens skins before they’ve had a chance to soften and can lengthen the cooking time considerably."
Actually, the opposite is true. See http://www.seriouseats.com/2016/09/salt-beans-cooking-soaking-water-good-or-bad.html
Actually, the opposite is true. See http://www.seriouseats.com/2016/09/salt-beans-cooking-soaking-water-good-or-bad.html
dinner A.
October 27, 2016
The Serious Eats article linked does not address acid, only salt (which I can attest to, is fine to add while beans cook). Acid on the other hand really does slow down cooking, in some cases by a lot. For example, this is why traditional baked beans are cooked for so long; they are quite acidic from molasses and tomato.
Starmade
October 30, 2016
I have the same experience - not just with beans - that acid will slow softening in proportion to how much acid there is, so I hold off on ingredients like wine and tomatoes in a lentil stew till the pulses are about 2/3 cooked. I'm glad to know it is a myth about salt though, as I've dutifully held back on salt too, while always feeling it would be better for the dish to add it earlier.
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