Chana Dal - 150 gms
Urad Papad – 5 or 6 Nos
Onion – 1 No
Tomato – 1 No
Garlic – 4 cloves
Ginger – 1 Inch
Green chillies – 2 Nos
Asafoetida- ¼ Tsp
Cooking Oil – 100 gms
Mustard seeds – ½ Tsp
Fennel Seeds – ½ Tsp
Chilli powder – 1 Tbsp
Turmeric powder – 1 Tsp
Cumin Powder – 1 Tsp
Salt to taste
Wash and soak Chana Dal for ½ an hour. Chop Onions and tomatoes, Slit Green chillies. Crush Ginger and Garlic.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add 100 ml Cooking Oil and fry the papads and keep aside. Remove half of the oil and temper Mustard, fennel seeds and Asafoetida in the remaining oil.
Add green chillies, Onions, Crushed Ginger garlic, tomatoes one by one and saute well. Next add turmeric, Chilli powder, Cumin powders and cook till the oil separates.
Now add soaked Chana Dal and add 300 ml water to the cooking pot. Press cancel button to stop saute.
Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Sambhar’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Add the urad papads breaking one papad into two or three pieces in the gravy. Garnish with curry and coriander leaves.
Enjoy South Indian appala kootu with hot rice