Why you add salt to cook pulses?

1. Soften the skins: Pulses have tough skins that can make them difficult to digest. Adding salt to the cooking water helps to soften these skins and make them more digestible.

2. Enhance flavor: Salt enhances the flavor of pulses by bringing out their natural sweetness.

3. Prevent discoloration: Pulses can discolor when cooked, especially if they are cooked in acidic liquids such as tomatoes. Adding salt to the cooking water helps to prevent this discoloration.

4. Slow the cooking process: Adding salt to the cooking water can slow the cooking process of pulses, which can help to prevent them from becoming overcooked.

It is important to note that salt should not be added to pulses until they have been cooking for at least 30 minutes. This is because adding salt too early can toughen the skins of the pulses and make them more difficult to digest.