Quick Cooking, Germinated and Dehydrated Pulses

Pulses are germinated, processed after the desired chemical treatments, and dehydrated to obtain the dried pulses. These are meant for use as cooked pulses and used in the traditional manner. They just need to be boiled in water for a shorter time. After cooking they can be salted and seasoned or further added into sambar, which can be used as food adjuncts along with roti, chapati or cooked rice as is traditionally practiced. The new products cook within 10 minutes saving thereby time, energy and drudgery to the housewives. Moreover, they are shelf-stable (6 months) unlike the fresh germinated pulsed whose shelf is very short (less than a day or two).

The new products cook within 10 minutes saving thereby time, energy and drudgery to the housewives. Moreover, they are shelf-stable (6 months) unlike the fresh germinated pulsed whose shelf is very short (less than a day or two).

The technology for processing Quick-cooking, germinated and dehydrated pulses has been developed at CFTRI, Mysore using the appropriate equipment for optimal product recovery of the right quality. Pulses are soaked in water containing the additives at the desired level for the prescribed time and then germinate. The germinated pulses are further processed to get the finished product by steaming, drying etc.