Why should we avoid Cooking Pigeon Pea in Pressure Cooker
Pigeon peas, commonly known as Toor dal or Arhar dal, are a nutritious and adaptable legume that is used in a broad variety of cuisines worldwide. These tiny, round peas are not only delicious but also incredibly nutritious, containing high levels of protein, dietary fiber, and important vitamins and minerals. They are well-known for their rich flavor, great nutritional content, and versatility in cooking. Pigeon peas can be cooked in many different ways, although it is best to avoid using a pressure cooker. The aim of the post is to explore the reason why should we avoid cooking pigeon pea in pressure cooker and to highlight alternate techniques of cooking pigeon peas that can be used to retain the nutritional value, texture, and taste of pigeon peas.
Understanding Pigeon Peas
Before we get into why should we avoid cooking pigeon pea in pressure cooker, let’s learn a little bit more about this legume. Small, oval-shaped pigeon peas are available in a variety of colors, including yellow, green, and red. They are highly nutritious and loaded with protein, dietary fiber, vitamins, and minerals. Pigeon peas are popular additions to soups, stews, curries, and rice dishes because of their nutty flavor and slightly grainy texture. Pigeon peas are dense and require more time to cook before they become tender. Let’s explore the science of pressure cooking to understand why it may not be the best way to cook pigeon peas.
The Science Behind Pressure Cooking
Pressure cooking is a method of cooking that involves utilizing a sealed pot to produce steam and raise the boiling point of water. The cooker is a practical choice for many recipes due to the high pressure and temperature inside that helps shorten cooking time. Pigeon peas are a type of legume that includes both starches and complex carbohydrates. To break down and become tender, these compounds must be cooked for a longer period of time. Despite being appropriate for a variety of recipes, pressure cookers may not be the best option for cooking pigeon peas because of their high starch content.
Why Avoid Cooking Pigeon Peas in a Pressure Cooker
While pressure cookers are good for fast-cooking a variety of foods, they may not be the best option for pigeon peas. Here are several reasons why you should avoid cooking pigeon peas in pressure cooker:
- Preservation of Nutritional Value
While pressure cooking is well known for its capacity to preserve nutrients in meals, it may not be as effective when it applies to pigeon peas. The loss of nutritional value is thus one of the major concerns with pressure-cooking pigeon peas. Pigeon peas are an excellent source of protein, dietary fiber, vitamins, and minerals. These important nutrients might be diminished or completely removed when cooked under high pressure and temperature. High pressure and heat may break down key vitamins and minerals, reducing the overall nutritional value of cooked peas. Under these conditions, water-soluble vitamins such as vitamins C and B vitamins are particularly vulnerable to degradation. Alternative cooking techniques are preferred to preserve the optimum nutritional value. (1)
- Retention of Texture and Taste
Many recipes prefer the distinct texture of pigeon peas. Pigeon peas cooked in a pressure cooker may also change in taste and texture. The peas could be overcooked as a result of the high pressure and quick cooking process, becoming mushy and losing their distinct texture. Furthermore, the flavors of the peas may merge excessively with the cooking liquid, resulting in a less appetizing taste. Alternative cooking techniques allow better control and preservation of the natural texture and flavor of pigeon peas for those who enjoy them.
- Prevention of Overcooking
To get the ideal level of tenderness in pigeon peas, a certain amount of cooking time is necessary. Pressure cookers function by providing a sealed environment in which food cooks quickly under high pressure. Pigeon peas, on the other hand, are delicate legumes that are prone to overcooking and losing their shape and texture when exposed to excessive pressure and heat. Overcooking can cause the peas to completely break down, making them tasteless and unsuitable in many recipes.
Alternative Cooking Methods for Pigeon Peas
Alternative cooking techniques that maintain the nutritional value, texture, and flavor of pigeon peas should be taken into consideration to get the best outcomes. Three alternative methods are provided here.
- Soaking and Stovetop Cooking
Stovetop cooking is a traditional and effective way of cooking pigeon peas. Soaking pigeon peas before cooking can assist reduce cooking time and remove indigestible compounds from the legumes. After soaking for at least 4 hours or overnight, drain the peas and cook them in a pot with adequate water. By bringing the water to a boil, lower the heat, and continue to simmer until they are tender, or cook the peas for approximately 45 minutes to 1 hour Keep in mind to skim off any foam that collects while cooking. This method is appropriate for individuals who desire a faster cooking process without compromising the quality of the peas. It helps to preserve their natural flavors and nutrients without overcooking or changing their texture.
- Slow Cooking
Another convenient way to cook pigeon peas is to use a slow cooker or crockpot. Rinse and soak the peas overnight. Drain the soaked peas and add them to a slow cooker with fresh water or broth. Cook the peas for about 6 to 8 hours on low heat or 3 to 4 hours on high heat, or until tender. Slow cooking preserves their texture and flavor while ensuring a creamy texture without affecting the nutritious value.
- Steaming Pigeon Peas
Steaming pigeon peas is another good option to pressure cooking. It aids in maintaining the delicate flavor and nutritive qualities of the legumes. Put the cleaned and soaked pigeon peas in a steamer basket over boiling water. Cover a pan and steam for 40-45 minutes, or until the peas are tender and cooked through. Steaming is a gentle cooking method that preserves the form and integrity of pigeon peas.
Also Read: High Fiber Rich Foods in India
Frequently Asked Questions (FAQs)
Q. Why dal should not be cooked in cooker?
A. When cooking dal in a pressure cooker, the high pressure and rapid cooking procedure may result in overcooking, leading the peas to become mushy and lose their distinct texture and overall nutritious value.
Q. Does cooking peas in pressure cooker destroys nutrients?
A. Yes, cooking peas in a pressure cooker damages nutrients since the high pressure and heat can break down some vitamins and minerals, reducing the overall nutritional value of the cooked peas.
Q. Can I use a pressure cooker for other types of legumes?
A. Yes, pressure cookers are widely used to cook a variety of legumes. However, some legumes, such as pigeon peas, may not provide the greatest results when pressure cooked.
Q. Can I use a pressure cooker for pigeon peas if I reduce the cooking time?
A. It may be beneficial to shorten the cooking time, but using a pressure cooker for pigeon peas is still not recommended. High pressure can cause overcooking and have an impact on the texture.
Q. Are there any health benefits to cooking pigeon peas in alternative methods?
A. Yes, slow cooking or steaming pigeon peas can help retain more nutrients and keep their natural flavors as compared to pressure cooking, where some nutrients may be lost due to the higher heat.