Preparation and Cooking of Dried Pulses

    Wash dried peas, beans or lentils and to each  500 g (1 lb) allow 1.25 liters (1 quart) of cold water. Soak overnight (this helps to break down and soften the cellulose and protein). Next day cook steadily until tender in the water in which they have been soaked. If very old a pinch of soda may be added to the water in which they are boiled.