One Healthy Dish, Coming Up! Ways on How to Prepare and to Cook the “PULSES”

In our recent event in Bangkok, Thailand, we had a chance to know about PULSES including the foods which use these as ingredients and even got to experience preparing and cooking one healthy dish. This is your ultimate complete guide on how to prepare and to cook these “SUPERFOODS” in a variety of ways.

with Chef Norbert Ehrbar
Chef Norbert Ehrbar presented us the basics in preparation and cooking of pulses. Chef Norbert started his career as a chef at the age of 16 and realized that cooking is his greatest passion. For more than 13 years of experience working in various restaurants and food preparations industry, Chef Norbert moved to Ho Chi Minh City, Vietnam, where he currently lives and works.

How to prepare different PULSES?

Split Peas (like green peas) – You have to rinse split peas with water (please take note “no need to soak”), then combine split peas and water, bring water to a boil “for every cup of split peas, use 2 cups of water”, and then simmer for 30 minutes.

Lentils (like Pennell) – You have to rinse lentils with water (please take note “no need to soak”), then combine lentils and water, bring water to a boil “for every cup of lentils, use 2.5 cups of water”, and then simmer for 20 - 30 minutes.

Chickpeas (like Milky White Type) – You have to soak your chickpeas in two options; for Overnight – use three cups of cold water for each cup of chickpeas, let stand for 8-24 hours and drain; for Quick Soak – use three cups of cold water for each cup of chickpeas, boil 2 minutes, remove from heat, cover and let stand for one hour, drain. Then combine chickpeas and water, bring water to a boil “for every cup of chickpeas, use 2 cups of water”, and then simmer for 1.5 – 2 hours.

TIPS: When cooking pulses, make sure you use unsalted water – because salt toughens pulses during cooking; adding acidic ingredients like tomatoes can prevent PULSES from becoming tender – make sure you add them late in the cooking process; better not to use baking soda for softening of PULSES because it will destroy PULSES flavour, B-vitamin, thiamine and make the amino acids less digestible; and PULSES get softer the longer they cook – vary cooking time accordingly.

Now, the cooking demo by Chef Norbert. Please take note that all the recipes for cooking demonstration featured PULSES. Also, all PULSES have been prepared earlier prior to the cooking demo using the steps mentioned above.

The first dish is Korean style U.S. Bean Stew with PULSES (navy beans, pinto beans, chickpeas, and green peas). This dish is definitely tasty and best to partner with rice. “This stew is delicious”.

The second dish is U.S. Chickpea and Mussel Asian Soup with PULSES (chickpeas). I must say the mussels and soup were equally mouth-watering especially with a touch of chickpeas flavour.

The third dish is BBQ Lentil Durian “Meat” Balls with PULSES (chickpeas). Upon taking the first bite, you will never think there is a durian in this dish – the flavourful barbeque dip and the chickpeas made this dish more delicious.

The fourth dish is U.S. Pulses – Rice Noodle Bowl (navy beans, chickpeas, black beans). The savoury taste of the Vietnamese fish sauce make this dish so delectable.

To feel refreshing, Chef Norbert prepared smoothie called U.S. Navy Bean Smoothie – a perfect combination of fresh mango and pineapple with beans on top. “Absolutely Refreshing”.

with Duangchai "Jim" Pancom, ASEAN Regional Project Manager of Agrisource
Time for us to experience cooking using different kinds of PULSES. This was a hands-on cooking with my fellow bloggers and folks from the Agrisource. The dish assigned to my group is a Fried Noodle with U.S. Pulses. We are three in the group and each member was assigned with different tasks. One is doing the peeling of vegetables, the other is doing the slicing, cutting, and mincing of vegetables and meat as per required size, and the other one is doing the boiling and draining of noodles. Then, after all the preparation of the ingredients, I was assigned to do the cooking of our dish. The first step is to put oil in the pan, then I put the sliced chicken to sauté, then I put some garlic and ginger and the rest of the vegetables. Then, added the noodles together with oyster sauce and some salt for the added taste. After a while, the dish was cooked and it tasted delicious according to my group mates. To make it look more appetizing, we put an egg at the centre and let it be fried (sunny side up). We also added some minced onion leaves on top as our garnish.

Never thought that cooking could be this fun and exciting - feeling the Master Chef vibe! 🍴🍜 Thank you very much for all the hard working persons behind this event for imparting us something we can share with others! Thank you, for this one of a kind experience. Cheers!

Bloggers from the Philippines with Chef Norbert Ehrbar

You can also visit the following websites below or watch the video about "Pulses"


USA Dry Pea and Lentil Council -

US Dry Bean Council  -

International Year Of the Pulses  -

Pulse Pledge -

Legume Chef -

Cooking With Pulses -


Why the time for pulses is now -

What are pulses -

Pulses” The Future of Food -

YouTube Channel- LovePulses

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