According to the ICMR, pressure cooking or boiling can enhance the nutritional value of pulses; here's how to do it properly.

Pulses are well known for their outstanding nutritional value, especially their high protein content. They are a mainstay in many Indian diets. On the other hand, poor handling and cooking techniques can greatly reduce these vital proteins' bioavailability. 

The Indian Council of Medical Research (ICMR) has released detailed guidelines on maintaining the protein balance in legumes so that people can benefit fully from eating pulses. 

The greatest method to increase the nutritional content of pulses is to boil or pressure cook them, as these cooking methods eliminate anti-nutritional factors, which are enzyme inhibitors that prevent nutrients from being digested. Thus, these techniques raise the availability of protein and its digestibility.