Pressure Cooker Whistle Grid
Standard timings for 3-liter and 5-liter Indian pressure cookers (High Heat).
| Ingredient Type | Soaking Time | Whistle Count |
|---|---|---|
| Toor Dal (Arhar) | None | 3 - 4 Whistles |
| Moong Dal | None | 2 Whistles |
| Rajma (Kidney Beans) | 8 Hours | 6 - 8 Whistles |
| Kabuli Chana | 8 Hours | 7 - 9 Whistles |
| Basmati Rice | 20 Mins | 1 - 2 Whistles |
| Brown Rice | 30 Mins | 4 - 5 Whistles |
| Chicken (Curry Cut) | None | 2 Whistles |
| Mutton / Goat | None | 6 - 8 Whistles |
| Potatoes (Whole) | None | 3 - 4 Whistles |
💡 Kitchen Pro-Tip
Always let the pressure release naturally (Natural Release) for 10-12 minutes after the final whistle. Quick-releasing the steam can lead to tough meat and undercooked lentils.