Ever had a dry pulse.....?

  I'm sure you all, or almost all, have eaten pulse vegetables, even if only from a tin with tomato sauce, those famous 'Beanz meanz Heinz'  adverts
But.....there are many, many different types of pulses and dishes prepared with 'pulse' vegetables. Here is a list.......
http://www.cropsreview.com/grain-legumes.html
The main problem with pulse vegetables is cooking them! They tend to be long in cooking, and are not always guaranteed! If you get there, do it all right (sauce, contents and so on)  you are in for a treat!
 http://thegoodcook.hubpages.com/hub/driedpulses (this link gives you tips how to cook them, and some recipes)
One of the most consumed and favourites here in France is 'Cassoulet' http://en.wikipedia.org/wiki/Cassoulet  The one shown is a REAL one  but there are cheaper prepared, in tins - not expensive preferred by particularly British tourists on holiday to replace 'sausage and baked beans'- They have no resemblance in price, taste or appearance to the real one!  Here is an article I found on how to really make one, but I doubt many of you will follow it! http://rachelhopecleves.com/2013/10/11/cassoulet/ !
Another popular dish is 'lentils with sausage'  also available in conserve, but nothing like the original! The problem with most of these classics is that getting the real ingredients is not easy, nor cheap! If you read the link/article above, you'll be amazed how long it takes!
Of course, I am CARNIVORE, but the pulses can be used extensively in or for Vegetarian dishes and in salads. Cooked and prepared, here you are..........  
http://britishfood.about.com/od/britishrecipecollections/tp/Vegetarian-Recipes-Using-Pulses.htm  or in salads.....
  for these, you can even take TINNED....!

The most important thing with your pulses is to store them well and DRY. If they get damp, it is doubtful you will get them to cook at all!

Of course, palenta - rice- semolina and others are in their own way 'pulses' but not really in the fashion we understand it. They are more cereals, being 'grains milled'(Still got to keep them dry though!)


Bonne Appétit!

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