Save with Pressure Cookers

How to reduce Dal Sprouting in a Pressure Cooker?

If there is any one problem that most homemakers would come across at an early stage in their journey of using pressure cookers, it is the sudden ‘sprouting’ of dal from the Vent weight (the ‘whistle’ on top of the pressure cooker lid). This can make a mess of the lid and the kitchen! Some dals (such as Moong and Tuvar dal) have a natural tendency to froth and come out in this manner more than others.

7 Causes of Dal Sprouting

1. Loading the pressure cooker with too much dal.
2. Loading the pressure cooker with too much water.
3. Using a big burner for a small pressure cooker.
4. The Dal is not pre-soaked – it is only washed.
5. The required seasoning is not added to the dal before cooking.
6. After the pressure cooker reaches Full Operating Pressure (that is, the first whistle) the heat is left on ‘High’.
7. The pressure is released forcefully as soon as the Pressure Cooking Time is completed.

The Hawkins Test Kitchen has, after extensive trials, developed an easy method by which you can safely cook your dals in your pressure cooker and minimise the chance of dal sprouting at the same time, by following 7 simple steps.
The 7 steps are given below. In this trial, a widely-cooked dal has been selected in a commonly-used size: Tuvar dal in a 3 Litre pressure cooker.

7 Simple Steps

To Pressure Cook Dal Right!