This might seem daft?..

I know you are supposed to soak the traditional English mushy pea's overnight (with bicarbonated soda in the water) but they do have quick soak versions that only need a couple of hours. Strictly speaking I'm sure they are no different at all from the normal long soak ones, its just different instructions (as I've done it with long soak and it works perfecly).

Basically you bring them to the boil with the bicarb tablet in, simmer for about 5mins, take them off the heat and leave for 2 hours. You then wash and boil as you would normally. This is often used when I forget to do it the night before or a change of menu means they are needed.

What I'm wondering is can a similar thing be done with other lentils and pulses? Do chickpeas need soaking for 24hours or can you do a similar thing?

Also are Red Kidney beans really deadly if not soaked and cooked properly?..

Can some pulses be used without any soaking so I could whip up a curry without having to plan it the night before ?

Steve

Hello Steven

Most Indians (in India) soak and boil chickpeas with a bit of baking soda. It gives them a slightly crumbly/mushy look and texture and a alkaline taste. Chickpeas that have not been boiled fully, are too firm, do not taste very nice. Adding soda helps to soften them.

When I use tinned chickpeas to make a curry, I often give them a few minutes in a pressure cooker, to get that 'soft' feeling you get from baking soda.

I am sure soda will reduce the cooking time of kidney beans/whole lentils too, but I can't say that I have tried it. I suppose you will have to be careful not to put too much, or it will taste bad.

Mamta

Looks like I might have to do some more experimenting lol