The pressure cooker is an efficient tool for preparing pigeon peas, a versatile legume known in various cuisines as gandules or toor dal. This method significantly reduces the cooking time required compared to traditional stovetop simmering, which can take over an hour for dried peas. The high-pressure environment forces moisture into the dense structure of the peas, resulting in a consistently tender texture in a fraction of the time. Using a pressure cooker also helps ensure they are fully cooked and ready for use in stews, rice dishes, or side preparations.
Essential Preparation Steps
Preparing dried pigeon peas properly before pressure cooking helps ensure uniform results and can reduce the overall time under heat. Sorting through the peas to remove any small stones or debris is a necessary first step, followed by a thorough rinse under cool running water. This rinsing process removes any surface dust or starch that could contribute to excessive foaming during the pressure cycle.
Soaking the dried peas is a highly recommended step, typically for four to eight hours or overnight, as it rehydrates the legumes and begins the softening process. Rehydrated peas cook faster and are often easier to digest. If you choose to skip the soak, be aware that the cooking time will increase substantially.
Once the peas are rinsed and placed in the pressure cooker, the correct liquid ratio must be established. A standard ratio is three to four cups of water for every one cup of dried pigeon peas, depending on the desired final consistency. Using enough liquid is important to generate the necessary steam for pressure buildup and to prevent scorching the peas.
Pressure Cooking Time Guide
The duration required to cook pigeon peas under pressure depends entirely on whether they have been soaked and whether they are dried or fresh. All times listed are for cooking on the High Pressure setting. The time begins only after the cooker has fully sealed and reached its maximum operating pressure.
For dried pigeon peas that have been soaked overnight, set the pressure cooker for 10 to 15 minutes. This relatively short time is sufficient because the soaking process has already saturated the peas with water, allowing the heat to quickly break down the cell walls.
If you are using dried peas that have not been soaked, the cooking time must be extended significantly to allow for full hydration and softening. Unsoaked dried pigeon peas require a cooking time of 30 to 40 minutes on High Pressure to achieve a tender texture.
Fresh or frozen pigeon peas, which are often sold shelled and green, require the shortest cooking time due to their higher moisture content. These peas only need to be cooked for 3 to 5 minutes on High Pressure. This brief period is enough to cook them through without causing them to become mushy.
Finishing and Checking for Doneness
The method used to release the pressure after the cooking cycle is complete plays a significant role in the final texture of the pigeon peas. For dried peas, whether soaked or unsoaked, a Natural Pressure Release (NPR) is preferred. NPR involves allowing the pressure to dissipate slowly on its own, which takes about 15 to 20 minutes. This gradual process allows the peas to finish cooking gently and absorb more liquid for a creamier result.
Using a Quick Pressure Release (QPR) for dried legumes can sometimes cause the starches to foam up and potentially spray through the vent, and it may also cause the peas to split. Conversely, fresh or frozen pigeon peas benefit from a QPR immediately after the cooking time is up. This rapid release stops the cooking process quickly, preventing the more delicate fresh peas from overcooking.
After the pressure has been fully released, check the peas for doneness by tasting a few. A perfectly cooked pigeon pea should be tender and creamy, easily mashed between two fingers. If the peas are still too firm or chalky, reseal the lid and cook them for an additional 5 minutes on High Pressure, followed by another NPR or QPR, depending on the type of pea.