Yep. I've done essentially that, and it's uninspiring until you add spices, but it's easy, reasonably tasty, and requires minimal time or attention. A+ food for time and attention, B- for...
Yep. I've done essentially that, and it's uninspiring until you add spices, but it's easy, reasonably tasty, and requires minimal time or attention. A+ food for time and attention, B- for presentation. With a little extra time, have a side dish with some veggies to balance out the excessively tan nature of the dish, especially if you serve it with rice.
You can also enhance this by having it with some curds and/or pickle, curds is an especially good addendum during summer. Finally, adding a small pinch of turmeric to the mix also gives you...
With a little extra time, have a side dish with some veggies to balance out the excessively tan nature of the dish, especially if you serve it with rice.
You can also enhance this by having it with some curds and/or pickle, curds is an especially good addendum during summer. Finally, adding a small pinch of turmeric to the mix also gives you additional health benefits like antioxidants along with the dal protein!
Jaffrey had never used an electric pressure cooker before writing the book, but, like most cooks from India, where the Instant Pot has not officially been rolled out, she was well versed in the whistling stovetop kind.
“I do not know when pressure cookers found such wide usage in India, but they have been firmly entrenched in Indian kitchens for at least 40 years,” she wrote in an email. “When people give you a recipe they say: ‘Cook it for two whistles,’ or ‘Cook it for three whistles,’ and everyone understands what they mean.”
For example, a typical recipe for rajma, spiced red kidney beans, will call for soaking the beans overnight, then cooking them for three or four whistles. In an electric pressure cooker, that translates to 30 minutes, no soaking.
It depends on some factors like the build and size of your cooker, type of lentils used, etc. Most typical pressure cookers will just do a short and quick whistle lasting 3-5 seconds. But if the...
It depends on some factors like the build and size of your cooker, type of lentils used, etc. Most typical pressure cookers will just do a short and quick whistle lasting 3-5 seconds.
But if the cooker is too large or you've added too much water, I've noticed that they just keep on whistling continuously (like the old steam engines!). If that happens, you must switch off the gas knob immediately.
Yep. I've done essentially that, and it's uninspiring until you add spices, but it's easy, reasonably tasty, and requires minimal time or attention. A+ food for time and attention, B- for presentation. With a little extra time, have a side dish with some veggies to balance out the excessively tan nature of the dish, especially if you serve it with rice.
You can also enhance this by having it with some curds and/or pickle, curds is an especially good addendum during summer. Finally, adding a small pinch of turmeric to the mix also gives you additional health benefits like antioxidants along with the dal protein!
Big shout out to punjabi mixed pickle. I had no idea you could put that much flavour in a jar.
How long is a “whistle”?
https://www.seattletimes.com/life/food-drink/why-indian-cooks-are-embracing-the-instant-pot/
It depends on some factors like the build and size of your cooker, type of lentils used, etc. Most typical pressure cookers will just do a short and quick whistle lasting 3-5 seconds.
But if the cooker is too large or you've added too much water, I've noticed that they just keep on whistling continuously (like the old steam engines!). If that happens, you must switch off the gas knob immediately.