When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up. How do I prevent this? By clog up, I mean that the pressure cooker sits quietly on the burner and then all of a sudden there is a gush of steam coming from the valve. My pan is ten years old. I soak the lentils for a few hours, rinse, and add some oil and salt to the cooking water. The lentils and the water only take up the bottom quarter.
- make sure your pressure vent is unclogged. I take a bamboo skewer and shave it down with a pen knife to be able to clean it.
- make sure the regulator is clean. I prefer the simple weighted regulator but the types do vary. One cooker I have you need to rotate, push down, and rotate further before it comes apart. (and on the one I bought used, it was filthy with old dried red lentils underneath.)
- Are you over-filling the pan? On a six quart/liter cooker a pound of lentils doesn't even require the cooker to be half full of water, even if you don't presoak. Never go over 2/3 full on any cooker when cooking any bean or pulse.
- I use a "dash" of olive oil, which may be a over a tablespoon.
- Don't have it on the stove on full blast. My cooker has a pin that comes up to lock the lid on sign of first pressure. Turn the stove down a bit before the weight starts to lift, and come up to full pressure a bit more slowly.
One of these will surely work for you.