Jack Monzon wrote:Pressure cookers are a sham.
As the OP points out there are benefits of cooking on the stove:)
Aloha, patty
Moderators: JeffN, f1jim, John McDougall, carolve, Heather McDougall
Jack Monzon wrote:Pressure cookers are a sham.
roundcoconut wrote:frozenveg, someone's gotta get you an electric pressure cooker. My goodness, they are a joy!
Can you imagine having fork-tender beets whenever you want? Good heavens. It is like dining in the cafeteria of the gods!
Also, it is like having magic lamp, that you rub, it gives you soup. You give the genie your ingredients, press a button, and 25 minutes later -- SOUP!
Beans and grains are child's play in an electric pressure cooker. Have you considered asking Santa for one???
bunsofaluminum wrote:I have always been semi afraid of pressure cookers, ever since exploding yams on my mom's kitchen ceiling from her pressure cooker....and I have been cooking my own beans for many years, the long slow way. But BOY was it ever cool to come up with tender, fully cooked garbanzo beans in about one hour total, in the pressure cooker. In fact, I'm pressure cooking garbanzo's today, so I can make a quick batch of hummus for a stew recipe.
but yes, cooking things slow does add something.
StarchHEFP wrote:smudgemom wrote:I've let 1 pot cook dry while on the stove.
Not going to be a 2nd time.
I got a solution just for the above situation! I wish I had one of these:
http://www.costco.com/.product.100319914.html
Induction burner shuts off on a timer. You just have to have a cooking pot that's magnetic.
I'm sure the Instant Pot has some non-pressure modes too probably if needed.
StarchHEFP wrote:patty wrote:StarchHEFP wrote:Today I prepared yellow Daal the slow way
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.
Willijan wrote:Are yellow split peas the same thing as "Toor daal?"
Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum, the pea.
The Indian toor dal (split pigeon peas) and chana dal (split yellow gram, desi chickpeas) are commonly also referred to as peas, although from other legume species than Pisum sativum.
Willijan wrote:
Are yellow split peas the same thing as "Toor daal?" I ask, because I may need to order some online (unavailable where I live), I'll have to order a lot to get free shipping, and I am having trouble finding a reliable answer to this question online.
I want to try your recipe. It sounds interesting.
Thanks!
AlwaysAgnes wrote:Willijan wrote:
Are yellow split peas the same thing as "Toor daal?" I ask, because I may need to order some online (unavailable where I live), I'll have to order a lot to get free shipping, and I am having trouble finding a reliable answer to this question online.
I want to try your recipe. It sounds interesting.
Thanks!
Split pigeon peas (toor dal), yellow split peas, and chana dal (split chickpea/garbanzo/gram) all appear similar, but they're a bit different in flavor and texture and cooking time. Chana dal holds its shape more than split pigeon pea, and pigeon pea more than yellow split pea. Yellow split pea is like green split pea. Think pea soup. https://en.wikipedia.org/wiki/Split_pea
Here's a guide: http://indiaphile.info/guide-indian-lentils/
Here's another: http://www.veganricha.com/indian-dals-names
In International stores, I'm not sure I've ever seen yellow split peas in the Indian section, but I've seen them in the Mexican/Latino section. I think you can buy them all through Amazon.
roundcoconut wrote:frozenveg, someone's gotta get you an electric pressure cooker. My goodness, they are a joy!
Can you imagine having fork-tender beets whenever you want? Good heavens. It is like dining in the cafeteria of the gods!
Also, it is like having magic lamp, that you rub, it gives you soup. You give the genie your ingredients, press a button, and 25 minutes later -- SOUP!
Beans and grains are child's play in an electric pressure cooker. Have you considered asking Santa for one???
Plumerias wrote:Oh, are you cooking these beets in an Instant Pot?
Users browsing this forum: No registered users and 6 guests