To avoid mung dal (split green gram) from coming out of a pressure cooker during cooking, you can follow these steps:
Use the Right Amount of Water: Make sure you add an appropriate amount of water to the mung dal before pressure cooking. Too much water can lead to excessive foaming and spillover. Follow the recipe guidelines or use the correct water-to-dal ratio.
Do Not Overfill: Only fill the pressure cooker up to a safe level, typically not more than two-thirds full. This allows enough space for the dal to expand during cooking without causing it to overflow.
Add Oil or Ghee: Adding a small amount of oil or ghee to the dal before cooking can help reduce foaming. It forms a barrier on the surface and prevents excessive frothing.
Use a Larger Pressure Cooker: If you often encounter spillover issues, consider using a larger pressure cooker to provide more space for the dal to expand.
Avoid High Heat at the Beginning: Start the pressure cooking process with medium heat. Once the pressure is built up, reduce the heat to the minimum required to maintain pressure. This can help control the foaming.
Do Not Block the Pressure Valve: Ensure that the pressure release valve or steam vent is clear and not blocked. The pressure needs to be released safely to prevent excessive pressure build-up inside the cooker.
Use a Mesh Sieve or Cooker Insert: You can use a mesh sieve or a cooker insert to contain the mung dal while allowing steam to penetrate. This helps in preventing dal particles from getting into the pressure valve or causing spillage.
Regular Maintenance: Periodically check and clean the pressure release valve, gasket, and other parts of the pressure cooker to ensure they are in good working condition. A well-maintained pressure cooker is less likely to cause issues during cooking.
By following these steps and being mindful of the quantity of dal, water, and heat, you can reduce the chances of mung dal coming out of the pressure cooker during cooking and have a safer and more convenient cooking experience.