Every bit as good as DeAnander says!
Not common in Finland. Don't know why.
As a cook I love all pulses, but I always have to look up soaking and/or cooking times for the less common ones. After cooking for a few decades you get a feel for almost anything in terms of cooking times and methods - but pulses still often defy common wisdom. It depends on the recipe - overcooking is not necessarily bad if you are going to zap them for a soup or sauce. But to get that nice al dente crunch for some dishes you need to work from wiki or google ;-) You can't be me, I'm taken
