Few tips on soaking and pressure cooking the different types of sundal..
| Pulse | No of hours to be soaked in water | Number of whistles to pressure cook |
| Kothukadalai (White & Black) | Over Night / 10 hours | 5 |
| Karamani (White & Black) | 8 Hours | 3 |
| Pattani (White & Green) | Over Night / 10 hours | 4 |
| Pacha Payaru (Green Gram) | 8 Hours | 3 |
| Kadalai (Peanut) | 8 Hours | 2 |
| Mochai (dried) | 8 Hours | 2 |
| Rajma | 8 Hours | 2 |
| Kadalaparuppu (Gram dal) | Not Required | 3 (Optional to pressure cook - can use the traditional kadai method also) |
| Payathamparuppu (Moong dal) | Not Required | 2(Optional to pressure cook - can use the traditional kadai method also) |
No comments:
Post a Comment