Preparing Pulses

Pulses are the collective name for the thousands of species of dried beans and peas, botanically known as Leguminosae. Despite the wide variety available, pulses tend to have many common characteristics.

In this section, you'll find out how to prepare a variety of pulses, including dried peas and beans that have to be pre-soaked before they are cooked, and lentils, which require far less preparation.