How does it work for different variety of pulses used in Indian cooking? For instance, I use x whistles in a conventional pressure cooker for one kind of daal vs y whistles for another kind. How well does the whistle semantic translate here?
1) Steam is contained inside and not released
2) Steam is released
So rather than x whistles it based on the time.
For example for one cup of Toor dal (Yellow peas / pigeon peas spilt ) we put it for 16minutes with steam valve closed.