Why we prefer pressure cookers in hill stations for cooking rice pulses gram etc?

The boiling point of water decreases with altitude. This is because the atmospheric pressure is lower at higher altitudes, so there is less pressure pushing down on the water molecules and keeping them in a liquid state. At sea level, water boils at 100 degrees Celsius (212 degrees Fahrenheit). However, in a hill station at an altitude of 2,000 meters (6,500 feet), water boils at only 93 degrees Celsius (199 degrees Fahrenheit).

This difference in boiling point can have a significant impact on cooking times. For example, rice that would cook in 15 minutes at sea level might take 20 minutes or more to cook in a hill station. Similarly, pulses and grams that would cook in 30 minutes at sea level might take 45 minutes or more to cook in a hill station.

Pressure cookers can help to speed up cooking times by raising the boiling point of water. This is because the pressure inside a pressure cooker is higher than the atmospheric pressure outside, so the water molecules are pushed closer together and held in a liquid state at a higher temperature. As a result, food cooks more quickly in a pressure cooker.

In addition, pressure cookers can help to retain nutrients in food. This is because the high pressure inside a pressure cooker helps to break down the cell walls of food, releasing nutrients that would otherwise be lost in the cooking water.

For these reasons, pressure cookers are a preferred method of cooking rice, pulses, and grams in hill stations.