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Hawkins Ventura Manual

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Cooking Dal
Dal is the Indian term for various dried edible seeds such as lentils.
The basic steps to pressure cook dal are:
1. Put dal, water and seasonings (if desired) in cooker. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook the required time.
3. Remove cooker from heat. Allow to cool naturally.
4. Open cooker. Add tempering with spices as desired.
Some dals such as tuvar, moong and chana, tend to sprout while
cooking. Pressure cooking these dals in a separator or mold
eliminates sprouting. To pressure cook dal in separators or molds see
Using Grid, Separators and Molds pages 27 to 30. See the
following suggestions to reduce sprouting when cooking dal directly
in the cooker.
To Reduce Dal Sprouting
1. Do not fill the cooker (dal and water combined) to more than
one-third. Do not exceed dal and water quantities and cooking times
given in the following chart.
2. Do soak dal (in enough water to cover dal) for 15 minutes before
pressure cooking and add 1 tsp
/
5 ml salt,
1
∕4 tsp
/
1.3 ml turmeric and
1 tsp
/
5 ml vegetable oil per cup of dal, to dal and water in cooker
before closing the lid.
3. Do reduce heat to medium immediately when the pressure
cooker reaches “Full Operating Pressure”.
4. Do not release pressure by lifting the pressure regulator.
Dal Pressure Cooking Chart
Dal Maximum
Quantity
Water
Quantity
Pressure Cooking Time
in Minutes
(soaked
/
unsoaked)
Pressure Release
Tuvar dal*
1
3
∕4 cups
/
350 g 4
3
∕4 cups
/
1.1 litres 1 Allow to cool naturally
Moong dal*
2 cups
/
400 g 5 cups
/
1.2 litres 1 Allow to cool naturally
Chana dal*
2
1
∕2 cups
/
500 g 4
1
∕4 cups
/
1 litre 6 Allow to cool naturally
Sabat Urad
1
3
∕4 cups
/
350 g 8 cups
/
1.9 litres 25 Allow to cool naturally
* To reduce frothing: soak 15 minutes in water and drain; add salt, turmeric and oil.
There are many varieties of dal and some amount of experimentation with water and cooking
time may be necessary to suit your taste. A few examples are given in the chart below.
… 21 …


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