Pigeon peas cook quickly under pressure, but their density affects the total time needed. If you want to know exactly how long to cook pigeon peas in pressure cooker, the short answer is 15 to 20 minutes for soaked peas and 25 to 35 minutes for unsoaked dried peas at high pressure. The rest depends on your altitude, the age of the peas, and whether you use green or dried pigeon peas.
This guide breaks down every factor so you get tender peas every single time. You will also learn the right water ratio, the natural release method, and common mistakes to avoid.
Understanding Pigeon Peas Before You Cook Them
Pigeon peas, also called toor dal, arhar dal, or gandules, come in a few different forms. Each form changes your cooking time.
- Dried whole pigeon peas: the hardest and slowest to cook
- Dried split pigeon peas (toor dal): cook faster than whole peas
- Fresh green pigeon peas: cook in just a few minutes
- Canned pigeon peas: already cooked, so you only need to heat them
Most people cook dried peas at home. That is what this article focuses on, since the timing diffrence between soaked and unsoaked dried peas is the biggest question cooks face.
How Long To Cook Pigeon Peas In Pressure Cooker
Here are the base cooking times for a standard stovetop pressure cooker at high pressure. Add 1 cup of peas to 3 cups of water for these times.
Soaked Pigeon Peas
- Whole soaked peas: 15 to 20 minutes
- Split soaked peas: 10 to 12 minutes
Unsoaked Pigeon Peas
- Whole unsoaked peas: 25 to 35 minutes
- Split unsoaked peas: 18 to 22 minutes
Fresh Green Pigeon Peas
- Fresh shelled peas: 5 to 8 minutes
These numbers assume you are at sea level. If you live at high altitude, add 5 to 10 minutes because water boils at a lower temperature there.
Why Soaking Makes A Big Difference
Soaking softens the peas and cuts cooking time almost in half. It also helps them cook more evenly. A quick soak works fine if you forgot to plan ahead.
- Rinse the peas under cold water.
- Place them in a bowl and cover with 3 inches of water.
- For an overnight soak, leave them for 8 hours or more.
- For a quick soak, boil them for 2 minutes, then let them sit for 1 hour.
- Drain and rinse before cooking.
Old peas that have sat in your pantry for a year or more will always take longer. There is no way around that except soaking and adding extra time.
Step By Step Cooking Method
Follow these steps for perfectly cooked pigeon peas in a pressure cooker.
- Rinse 1 cup of dried peas until the water runs clear.
- Add the peas to your pressure cooker.
- Pour in 3 cups of water. Use 4 cups if you did not soak them.
- Add 1 teaspoon of salt, 1/2 teaspoon of turmeric, and a teaspoon of oil. The oil helps stop foam from blocking the valve.
- Lock the lid and set the heat to high.
- Once the cooker reaches high pressure, lower the heat to medium and start your timer.
- Cook for the time listed above based on soaked or unsoaked peas.
- Turn off the heat and let the pressure release naturally for 10 minutes.
- Open the valve to release any remaining steam, then open the lid away from your face.
- Check doneness by pressing a pea with a spoon. It should mash easily.
Natural Release Vs Quick Release
Natural release is better for pigeon peas. The peas keep cooking as the pressure drops, which makes them softer and creamier. A quick release can leave them slightly firm in the center. If you are in a rush, do a 10 minute natural release first, then open the valve.
Water Ratio And Common Mistakes
Getting the water ratio right matters as much as the time. Too little water causes burning and a tough texture. Too much water leaves you with a thin, watery pot of peas.
- Soaked peas: 1 cup peas to 3 cups water
- Unsoaked peas: 1 cup peas to 4 cups water
- Split peas: 1 cup peas to 3 cups water
Here are mistakes that ruin pigeon peas most often.
- Adding salt only at the end. Salt early helps season the peas all the way through.
- Overfilling the cooker. Never fill past two thirds full, since peas foam up.
- Skipping the rinse. Dust and small stones hide in dried peas.
- Using old peas without adding time. Add 5 to 10 extra minutes for stale peas.
- Opening the lid too soon. Let the pressure drop fully or you will get uneven results.
Adjusting Time For Different Cookers
Stovetop cookers and electric models behave differently. An electric pressure cooker like an Instant Pot usually needs a few extra minutes because it takes longer to build pressure.
- Stovetop soaked peas: 15 to 20 minutes
- Electric soaked peas: 18 to 22 minutes
- Stovetop unsoaked peas: 25 to 35 minutes
- Electric unsoaked peas: 30 to 38 minutes
Always use the bean or manual setting on an electric cooker. Do not use the quick cook presets for dried peas, as they are too short.
How To Tell When Pigeon Peas Are Done
Perfectly cooked peas are soft but hold their shape. They should mash with light pressure from a spoon. If they still feel chalky in the middle, lock the lid and cook for 5 more minutes.
If they turn mushy, you overcooked them. Mushy peas still work well in soups, stews, and dal, so do not throw them out. Next time, reduce the time by 3 to 5 minutes.
Storing And Reheating Cooked Pigeon Peas
Cooked peas keep in the fridge for up to 4 days in a sealed container. You can also freeze them for up to 3 months. Add a little water when reheating on the stove or in the microwave, since they thicken as they cool.
Now you have the full picture. Soak when you can, use the right water ratio, and stick to 15 to 20 minutes for soaked peas or 25 to 35 minutes for unsoaked ones. Your pressure cooker will do the rest.