[masraum]

Originally Posted by zakthor

I was cooking lentils in pressure cooker for 15 years - so convenient. But I never liked the taste of my curry. A few years ago I started simmering lentils on low and they seem to be softer and sweeter. I cook the red beans separate because they cook so much longer and same deal they get a velvet texture where pressure cooker leaves them frazzled and bitter.

Anyone heard of this? Some foods don’t like being cooked hot and fast? I’d love to know why.

Pretty much stopped us8ng my beloved iinsta pot.

And the interesting thing about that is that if you pull up recipes for Indian good with lentils, chickpeas, etc..., they almost all recommend the use of a pressure cooker.