Question

why do we cook pulses before eating​

Answer 1

Combine pre-soaked* pulses with water and seasonings in a large cooking container or heavy saucepan. If available, you can add 5mL (1 tsp) of oil to prevent foaming.

Use a large saucepan or cooking container, as pulses double or triple 
in volume during cooking. (Dry pulses will yield approximately 2-3 times their original amount when cooked.)

Bring water to a boil, cover tightly, reduce heat and simmer until pulses 
are just tender and not mushy.

Simmer pulses slowly as cooking too fast can cause them to split or break open.

Guidelines for cooking times will vary with the type and age of the pulses, 
as well as with the altitude and the hardness of the water. 
Follow the instructions on the package for best results.

Tasting is the best way to check if pulses are done. Cooked pulses are tender, have no “raw” taste, and crush easily in your mouth.

Answer 2

Answer:

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