3 Easy Ways to Cook Pulses Faster Without a Pressure Cooker

Pulses like chickpeas, lentils, and kidney beans are essential in many Indian and global kitchens. They're packed with protein, fibre, and nutrients, making them a daily staple for vegetarians and health-conscious eaters. But if you don’t own a pressure cooker or simply prefer not to use one, cooking pulses can feel like a long process.

Luckily, with a few simple tricks, you can cut down cooking time, using basic tools and ingredients you already have at home

Soak Overnight (Or at Least 6 Hours)

Soaking is the most effective way to reduce cooking time. It softens the outer layer of pulses, helping them cook faster. Soak chickpeas, kidney beans, or other hard pulses overnight or for at least 6–8 hours. Even lentils benefit from a 1–2 hour soak.

Use Hot Water While Cooking

Instead of starting with cold water, add pre-boiled hot water to your pot when cooking pulses. It jumpstarts the boiling process and reduces the time needed to soften them.

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Add a Pinch of Baking Soda

Adding a small pinch of baking soda to the boiling water helps soften the pulses more quickly. It breaks down the tough outer skin, especially in chickpeas and rajma. Just be careful not to overdo it, or the pulses may turn mushy.

These kitchen hacks not only save time but also make pulse-based meals more practical for everyday cooking.

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