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North Indian Pulses - Simplified Master Recipe

Use for any type of pulses (chickpeas, beans, or lentils)
Cook Time20 mins
Soak6 hrs
Course: Main Course
Cuisine: Indian
Keyword: Pulses
Servings: 2 people




  • 1 cup  dry pulses (lentils, peas, beans, chickpeas) or 2 cups no-salt added canned pulses

Cook pulses with:

  • 1/4 tsp Rock Salt
  • 1/4 tsp Garam Masala
  • 1/4 tsp Turmeric
  • 1/4 tsp Asafetida Asafetida is usually not gluten free

Finish pulses with:

  • 4 tbsp Tomato Gravy 2 ice-cubes, add more to taste
  • 1/2 tsp Garam Masala
  • 1/4 tsp Turmeric


Rinse & Soak

  • Soak (6-8 hours): Add pulses to a large bowl and cover with several inches of warm water. Soak the pulses 6-8hours. Drain and rinse.
    Open a no salt added can. Drain can water an drinse. Store extra canned pulses in fridge for 3-4 days, and freezer for 1 month, in a glass or plastic air tight container.


  • Before cooking add salt, garam masala, turmeric, and asafetida to the pressure cooker or pot.
  • Pressure Cooker: Add water to ½ inch above drained and rinsed pulses. Allow pressure to release naturally after:
    - 6-8 whistles (10-12 minutes) for chickpeas and whole peas
    - 4-6 whistles (8-10 minutes) for beans and split-peas
    - 2-3 whistles (5-7 minutes) for lentils
    Stove Top: Add 6 cups of hot water to drained and rinsed pulses. Simmer gently with lid titled until desired tenderness is reached about:
    - 1½ hours for chickpeas and whole peas
    - 30-35 minutes for beans and split-peas
    - 15-20 minutes for lentils


  • Add tomato gravy, garam masala, turmeric; mix well and bring to a boil and simmer for 5 minutes. Taste; add anything more accordingly like salt. Enjoy mindfully…