The Pulses Class

We were fifteen on a cold February night cooking warm pulses. We first made the tomato gravy that forms the base of many Indian dishes, introduced appropriate spices and spice mixes, introduced the pulses, demonstrated the nutritionally enhancing processes of soaking pulses, cooking them under high pressure – and quickly – in a pressure cooker, and how to ‘finish off’ the dish for optimal taste. 

Pulses include beans, lentils, and peas like garbanzo beans, red lentils, and black eyed peas. Traditional north Indian food is well-known for a unique way of cooking pulses that combines spices and vegetables into a tasty gravy dish, known as Dal, or Chana/Lobia/Rajma Masala. 

Low in fat and rich in fibre, pulses are excellent for managing cholesterol, digestive health and regulating energy levels. The UN Food & Agriculture Organization has published this PDF on the Health Benefits of Pulses. 

Class Flow

6:30 Arrival: Welcome, name tags, phone’s on silent, wash hands. Enjoy herbal tea & music mindfully.
6:45 Cooking: Demonstration of menu with participant hands-on sessions. 
7:50 Dinner: Silent, mindful eating with fellow participants.
8:05 Talk: Recap of cooking process. Tips on meal planning & buying ingredients and nutritional benefits. 
8:15 Sharing: Voluntary sharing about the mindful cooking & eating experience.
8:20 Q&A

All the foods in this class followed a whole foods plant-based dietary (WFPB) lifestyle. Nutritional science has proven that a WFPB dietary lifestyle can prevent, and reverse, many chronic diseases. Learn all the benefits of this lifestyle on the Why? page. As far as possible, we try to use organic, seasonal, and local ingredients. 

Menu

• Herbal Tea
• Chana Masala (Garbanzo beans)
• Masoor Dal (Red lentils) 
• Lobia Masala (Black-eyed peas) 
• Brown Rice

We also learned about:

• Spices like Turmeric, Cumin, Rock salt
• Spice mixes like Garam Masala
• How to use a Pressure Cooker
• How to cook with Tomato, Onion, Garlic, Ginger

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All dishes photographed above have been cooked in New York by the Ahara co-teachers.