Three Questions —
First, in two parts, is a little plea from me:
A. I found a Vinod pressure cooker — stainless steel. Looking online, I see some places say it’s not recommended for use on electric burners!?! If it’s on the box, I missed it…
B. I realise the serving sizes are different on these nutrition info panels — and the fat and fiber make sense — but can anyone clarify the discrepancies in carb. and calorie content between these two brands of toor dal? Both are dry, not oily.
one of these things is not like the other… dating myself with a throwback to
(and copyright by) the classic and still-fabulous
Many thanks in advance for any assistance!
Last but not least…
hmmmmmmmmm…
pretty easy to see what this is now — but — which kind?? 
Nabeela said
Lol…..never trust the nutritional info on Indian groceries. Since the Indian companies are not required to do it by the Indian govt. law, they usually get away with murder on it.
Nabeela, can it be? Long time no see — and glad to see you!
Happy Cook said
I totally agree with Nabeela. And abuot the cooker i have no idea mine i bought one which is made here in Europe, even though i wouldlove to have a small indian cooker to cook my dals as when i cook my small portions of dal in my huge cooker it seems to trun black
sometimes.
Hi, HC — that’s what I did — I bought a smaller (2L) cooker. My big one has been black a long time
indosungod said
Linda, calories one of them is lying. Looks like the one on the left slapped the info from something else. Dal has fat, I didn’t know? To tell you the truth I have never once looked and I didn’t know they even had the nutrition info on them.
Pressure cooker info in the mail.
hmmm Kittie’s back?
Not the kittie’s…
I’m always looking for nutrition info — habit from m’s diabetes and from my own weight watchers stuff. Most of the dals, if there’s any fat listed, have very little. I’ll run check the mail, thanks!
Diane said
I suspect the company that did the one the left has only one label that they make – the one for the oily toor dal. It’s not worth it to them to run two batches of prints/bags/etc for each kind – so they just do the one for form’s sake. After all, who in an Indian grocery is going to give a flying hoot about the info on these panels anyhow? Or it’s just one they made up.
Hi Diane,
You may be right about not being worth the printing — but I, for one am always looking for the nutrition info, in any store
Thanks for stopping!
shyam said
I wish the third hmmmmmmmm had been a larger picture, Linda – just to make the guessing easier!
Ask and you shall receive, Shammi!
Aly said
Yikes! They can’t agree on anything!
I hope you do not mind, but I found a post of yours on a Padval Dalimbya recipe site and you said you used split val instead of the whole for it… I’m jumping into things blindly, and I just bought some val dal/ split lab lab beans and I have no clue how to prep them! Could you please tell me the secrets to them: if they need to be soaked, and how long they need to be cooked? Thank you so much!
Aly said
To clarify – I know that’s not your recipe, I was just wondering in general if the split val dal needs to be soaked, and how long it needs to be cooked.
Hi Aly,
I had to go searching for that recipe you referred to — looks like I made that 100 yrs ago!
As I recall, that was split val, without skins. I don’t soak that very long, if at all — without the skin it cooks fairly easily. Maybe 30 minutes soaking if you like. Hope that helps!
Aly said
Thank you so much!!
Cardamom said
I never liked using a pressure cooker on an electric range, they would always overflow….then I started using them on a medium heat to cook daals. I also soaked the daals for a while so they would soften up, about an hour or more.
Leaving it on medium heat used to work quite well for me,and I would let the gauge whistle 4-5 times. I have a smooth top now, but I still leave it on med. heat.
These labels are hardly ever right…don`t go by those….
What’s that at the bottom, a baby animals’ hide? a moose? just kiddin’
trupti
the spice who loved me
Hey, Trupti! Happy to see you
I always have to leave the heat on medium too — I suppose one good thing about the larger pots is they don’t overflow much when cooking 1c of dal — but sometimes I would rather not wash that huge thing for that small amount! Thanks for the input.
A hide… you’re warm…
mallugirl said
i agree..never trust the nutritional info on Indian groceries. i would go to an online search on dals generally to get nutrition info.. the cooker.. no clue.. though i know my sis has an electric stove and uses cooker on it.
Aparna said
I guess all that’s to be said about thelabelling has been said!
First question, I’m of no help as we use cooking gas. Th tird, all I know is it is a bird (very bright, aren’t I?)
Bt, if your pressure cooker blackens on the inside, next time you cook in it, add one af or two of squeezed lemons/ limes to the water in the cooker. Helps whiten it.
Bong Mom said
Ditto Nabeela. Did you see Manisha’s post on the mango pulp ?
Pressure cooker, mine is from India.
Bird in winter ?
Bong Mom said
One thing about Pressure cookers though, if you can buy separators, they are like steel containers which fit inside the pressure cooker, do so. That way I just clean the containers/separators(even put them in dishwasher) and the cooker remains clean
BDSN said
Hi Linda,
Nice reading your post!! I use a pressure cooker and whenever I use it, water overflows so I started using less water and I do use on med heat like no 5 on my stove but still there is some leakage of water. I have seen pressure cookers in American groceries like Kohls.They are stainless steel so I don’t see why you cant use steel pressure cookers on electric burners.
elaichietcetera said
Personally, I feel that whole foods should be exempt from labeling anyway; it’s the many cans of “witch’s brew” with unpronounceable additives that scare me!
mandira said
Linda, I agree with everyone else. These calorie information sound phony.. .or atleast one of them is. Haven’t bought a pressure cooker here, got mine from India. How are you doing?