Chickpea and kidney bean are important pulse crops with a wide range of potential nutritional benefits because of their chemical composition. Raw seeds of chickpea and kidney bean were undergo different cooking process like soaking, sprouting, boiling and frying to analyze nutritional qualities such as carbohydrates, protein, crude fiber, free amino acids, fat, ash, tannin, polyphenols and minerals. Significant difference was observed with respect to different cooking treatment. Germination process markedly increases the protein content and free amino acid content of chickpea and kidney bean seeds. Tannin content was significantly decreased in frying treatment. Polyphenol content of chickpea and kidney bean was also decreased in frying treatment. It can be revealed from these findings that germination is the best treatment for improvement of nutritional quality of both pulses. However, the anti nutritional factors can be reduced by frying treatment.