When cooking Ayurvedic recipes, long, slow cooking in old-fashioned pots and slow-cookers are best. Since dried pulses require such a long cook time pressure cookers are popular however, the Vaidyas (Ayurvedic practitioners) I have worked with note a difference: although both methods render soft and tender dishes, the pressure cooker is said to “break down” the pulses rather than “cook” them — and cooking is better for digestion. To speed up the process, and for best digestion, always soak whole lentils and beans overnight first and cook with spices — asafoetida is particularly good for pulses. Where possible, use natural cooking utensils such as wooden spoons, spatulas and chopping boards, glassware and stainless-steel rather than Tupperware, cast-iron, stainless-steel and ceramic-lined saucepans and frying pans. Avoid having aluminium foil, cling film and any plastics touching foods. I've included some of my favourite kit below for cooking the Ayurvedic way.
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