On account of the excess of nitrogenous elements in their composition, the mature legumes are well adapted to serve as a substitute for animal foods, and for use in association with articles in which starch or other non-nitrogenous elements are predominant; as, for example, beans or lentils with rice, which combinations constitute the staple food of large populations in India.

The dry, unsoaked legumes are generally best put to cook in cold water, and after the boiling point is reached, allowed to simmer gently until done.

The dry, unsoaked legumes are generally best put to cook in cold water, and after the boiling point is reached, allowed to simmer gently until done.