If you’re like me, hearing the word ‘pulse’ will trigger a specific kind of imagery that’s considerably distant from the Pulse that I experience on my recent trip to Bangkok. No beeping heart rate, although this Pulse is possible good for your heart. No medical chart, although it will definitely influence you to adopt a healthier lifestyle.
So, what is this Pulse that I’ve overused in one paragraph? Bear with me for another one boring paragraph, and we’ll get to the interesting part.
Pulse (n. \ ˈpəls) is the edible seeds of various crops (such as peas, beans, or lentils) of the legume family.
Some legumes though, are not considered Pulse. Peanuts, soy, mesquite, they are of different category. There’s plenty of Pulse out there, but some of the familiar Pulse that I’m very confident each one of us might have consumed at least once are: Chickpeas, Pinto Beans, Black Beans, Adzuki, and Lentils. Ring a bell? For me, hearing the word lentils take me back to my diet days where I lose 7 kgs in 3 months, while chickpeas reminds of me my favorite dish at Antipodean, Kemang.
Now, here comes the interesting part. Pulse is the next big thing after superfood. Packed with plenty of benefits, you’d be surprised why aren’t we hearing and consuming more of them.
(1) High in protein. High in dietary fiber. High in antioxidants.
(2) Low GI scores. Gluten free.
(3) Non GMO. Non allergenic!
Ok, shut up and take my money. Where do I get this?
That’s a question and an opportunity at the same time. Businesses, restaurants, cafe’s, F&B owners, there’s a new kid on the ‘healthy’ block that could be your next hit product, and only a few is using it. You can be a pioneer, and the rest can follow on your lead. Nothing get’s better than a first mover advantage. From COGS point of view, a kg of pulse can easily doubled in portion after their soaked and cooked properly. Averaging at 400$ a metric ton, that’s a lot you can play around with Pulse. Remember, you hear it from us first. We don’t ask much, only 2% from your future sales.
Joke aside. It can easily fit into one of your salad bowl’s toppings. It can easily paired into one of your brunch menu. It can even be made into a smoothie drink.
I was fortunate that I get to be introduced with tons of different USA Pulses on this trip: beans, peas and lentils, you name it. We had them on our Indian theme dinner, and then on our closing Chinese theme dinner. We even had the chance to do a bit of cooking ourselves. Pulse is absolutely versatile. For me it’s like a sub for carb. One that’s more beneficial than plain rice or bread. It doesn’t change the taste of a dish and yet it adds interesting texture to it. However, Pulse does takes a while to prep compared to normal ingredients. It needs to be soaked for hours for best texture. But nothing too tricky even for a home cook to get used to it.
Benefits over technicality, right?
That being said, I don’t think I need any more convincing to do. The what-the-health-millenials in me can’t wait to see Pulse more in the market and in menus in restaurants in Jakarta. In the mean time, I’m signing off, looking at the recipes I stole from Cooking With Pulses, my chickpeas is about to finished soaking. Join me for dinner?
In the mean time, complete reading this story with the pictorial essay below. Go ahead and feast your eyes.