Also available in our shop Bianca Mora in Borough Market, London, Uk
Soak overnight, rinse, place in a pan and cover with plenty of cold water. Bring to boil and boil vigourously for 10 minutes. Reduce the heat, cover and simmer for 45-60 minutes until tender.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
400g, 800g, 1200g
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