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If you want to take food to work, then first thing in the morning set the cooker and then by the time you get ready your food will be ready. It is convenient if you soak brown rice the previous night in the cooker separator and keep it in the cooker. The rice will cook in one separator with twice the amount of water (add a little less of water to avoid over cooking, example, for one glass of rice instead of adding two glass of water I add one and ¾ glass of water).
In the next separator add dal and in the third vegetables. To save more time I keep the cooker on stove with water and by the time I get my separators ready, the water in the cooker boils and so instead of 15 minutes it takes more like 8 -10 minutes. You can save 5 minutes. In the morning when you have to rush to work, 5 minutes are very valuable!
 
Keeping the separators in a particular order is important. The lowest separator should contain hard things to be cooked, or whatever will take the longest to cook, for example, lentils, beans or even dal like toor etc. The center or the middle separator should contain the vegetables. Do not add water to vegetables so that they will not be mushy. The top one will have rice.
After the cooker whistles three or four times (steam comes out through the vent) switch off the stove. Allow five or six whistles if you want to open immediately. Wait for the steam to die down naturally and then open, if you have the time. If you are rushed for time, after five or six whistles, hold the closed cooker under a cold stream of water, with the water pointed at the whistle. The steam will die down quickly and the cooker will open. Your food is ready!
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