Pulses are used as food and feed because it contain appreciable amount of crude protein and indispensable amino acids. Pulses have important health and nutritional advantages for consumers. Pulses are mostly significant nutritional forecaster of survival in elders of different ethnicities. Various studies showed that, the consumption of legume is extremely related with reduced mortality from coronary heart disease. Pulses can be cooked in different ways. There is a potential for production of highly acceptable snack with high nutritional quality that could be beneficial in feeding programs. Due to variable concentration of minerals and other nutrients it counteracts anemia and malnutrition. In the present study the cooking effect on different types of pulses is investigated for any change in their nutritional and anti-nutritional components. The result could be of the value for nutritionists. The common man could also be benefited by knowing the proper range of nutrients and anti-nutrients in the selected pulses.