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smudgemom wrote:I've let 1 pot cook dry while on the stove.
Not going to be a 2nd time.
For me, an electric pressure cooker is a nice safety feature.
Worse case, it'll go into warming mode with natural release.
Might be super mushy & have to toss, but at least the house won't be burnt down to the ground.
StarchHEFP wrote:Today I prepared yellow Daal the slow way - let it boil in a tight fitting thick pot, then lowered to simmer, cooked for 1-1/2 hours, then turned off, let it sit for another 1/2 hour. It was so tasty. Whenever I used to pressure cook in my good quality Fagor, it cooked up very quickly, but somehow did not taste the same. Always it was better the next day only. But this time, I enjoyed the semi-slow cooked daal very well.
Just sayin'. Pressure cooking may not be the way to go if you have the patience and time. Do a taste test yourself; make up a batch of your favorite legume/lentil the fast way and the slow way, and compare the flavor.
patty wrote:StarchHEFP wrote:Today I prepared yellow Daal the slow way - let it boil in a tight fitting thick pot, then lowered to simmer, cooked for 1-1/2 hours, then turned off, let it sit for another 1/2 hour. It was so tasty. Whenever I used to pressure cook in my good quality Fagor, it cooked up very quickly, but somehow did not taste the same. Always it was better the next day only. But this time, I enjoyed the semi-slow cooked daal very well.
Just sayin'. Pressure cooking may not be the way to go if you have the patience and time. Do a taste test yourself; make up a batch of your favorite legume/lentil the fast way and the slow way, and compare the flavor.
Please share your recipe:) I found our local India store, has great parking, so it is easy for me to pick up any of the ingredients. I would like to try to cook both ways... as i also have a induction plate/cookware. I got it because of the timer. It automatically goes off after a hour. I took out my stove because I noticed in the aging process the stoves are usually turned off for safety. Pressure cooking beans is so easy, as most chilis and soups. Jeff Novick shares there are advantages of cooking oatmeal and rice ... something to do with the water.
Aloha, patty
StarchHEFP wrote:patty wrote:
Thanks! Wash and rinse the "Toor daal" or pigeon peas, about 1-2 cups, 2-3 times. Look out for small stones that sometimes make their way. In a pot, dry roast cumin until it has a nice aroma and browned, then dry roast turmeric, paprika, coriander powder (don't really measure but about 1/2 or 1/4 tsp each is OK). Then add the rinsed daal, and add to that about 3 times the amount of water. Bring to a boil covered and when lid starts bubbling, reduce heat to simmer for about 1 hour or 1-1/2 depending how pulverized you like it. Add fresh and chopped spinach (about 2-3 cups) for the last about 15 minutes of cooking. Garnish with lemon juice, cilantro sprigs, shredded ginger (if desired). Enjoy with brown rice.
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