As the name suggests refers to the pulses which are boiled. You can use two cups of water per cup of mixed pulse. These proportions are based on cooking with the pot cover on. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins. Pressure cook the soaked pulse with or without salt in boiling water. Bring the concoction to a boil, then turn the down the flame to medium-low. If it gets too thick, add more water. The beans are cooked when they burst and the water turns syrupy. At this point , you may add spices, vegetables or even boiled rice as per your preference and recipe requirements. Whole pulses generally take about 30 minutes in a covered pan and 5-6 minutes in a pressure cooker. Foam may form during the first few minutes of cooking, which can simply be skimmed off

Parboiling is a cooking technique in which mixed pulses like rajma, moong, chana etc. are partially cooked in boiling water for about 5-6 minutes, but removed before they are cooked all the way through. Many recipes call for parboiled mixed pulses as they take longer time to cook. To parboil mixed pulses, boil enough water in a deep pan, add a little salt, if required and when the water starts boiling, add the mixed pulses and cook covered for about 5 to 7 minutes or till they turn soft but are not completely cooked. Drain and use as required.

When pulses are prepared, they are first inspected for damaged lentils, stones and other foreign matter. Then they are rinsed until the water runs through and comes out clear. You may also soak the mixed pulses in cold water for 4-6 hours and discard the water. This removes substances that may cause indigestion.