What You Need to Know
Pressure cooking gelatinizes starch and preserves protein structure by denaturing proteins at ~121 °C, while the subsequent low‑temperature simmer allows spices to infuse and lentils to develop a creamy texture. The tempering step volatilizes aromatic terpenes from cumin, mustard, and curry leaves, creating a complex flavor profile. Optional emulsification with yogurt or coconut milk stabilizes the mixture and enriches mouthfeel.
The Science
Primary Reaction
Gelatinization of starch and protein denaturation during pressure cooking, followed by aromatic compound volatilization during tempering