Pulses 101
“What’s happened to the Greek diet, the so called humble cuisine, traditionally lean in meat and rich in pulses?” a friend of mine asked the other day.
“Why are people queuing up at butcher’s stores to buy expensive dead flesh for their families when they should be buying inexpensive pulses that make for healthy, hearty cooked meals?”
Well, it is without a doubt that Greeks’ eating habits have changed dramatically in the past 50 years. Postwar prosperity saw a rejection of many traditional foods like pulses, which had been associated with poverty.
Fortunately, nowadays, modern health and price-conscious cooks have been rediscovering their fine qualities and making them, once again, an essential part of our daily diets.
I love all pulses and since these natural wonders freeze well, I always cook more than I need and store any extras in my freezer. This way, I can make a quick healthy meal which will not only be delicious, but will provide much-needed energy and keep me going all day long.
Wherever you live, you can buy pulses at most neighborhood supermarkets or local farmers’ markets. Here in Greece, I enjoy stocking up on my supplies from small organic vegetable markets or while visiting the central Athens market area -a food-lover’s haven.
Tips - All dried pulses:
need soaking (except lentils)
need slow cooking
are inexpensive and keep for long periods of time
should be stored in air-tight containers and kept in a cool dry place
are best used within a year of purchase.
Always rinse your dried pulses before soaking or cooking to remove any possible stones or debris.
Add some Kombu seaweed to your dried pulses when soaking and/or cooking. It speeds up the cooking process and eases digestion. Just don’t forget to remove seaweed from water before your pulses are cooked.
If you’re in a hurry, use canned pulses. They are a cheap option and can be stored for long periods of time.
Store leftovers in the freezer. Cooked pulses freeze well and this way you will always have great ready cooked beans, chickpeas, lentils or other pulses for your salads, soups or casseroles.
Don’t add salt, bouillon cubes or seasoning until dried pulses are tender or pretty much cooked as salt toughens their skins.
Once cooked “enhance” with aromatics, olive oil and fresh herbs of choice.
