Black eyed Pea/Lobia - 250 gms (washed & soaked)
Onion – 2 Nos (chopped)
Garlic – 8 cloves (crushed)
Ginger – 1 inch (chopped)
Tomato – 4 Nos (chopped)
Green chillies – 2 Nos (chopped)
Cumin Seeds - 1 Tbsp
Mustard seeds – 1 Tsp
Chilli powder – 1 Tbsp
Coriander powder – 1 Tbsp
Turmeric powder – 1 Tsp
Cumin Powder – 1 Tsp
Cooking Oil – 2 Tbsp
Ghee – 2 Tbsp
Lemon – ½ (Juice)
Salt – to taste
Water – 500ml
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 oil to the inner cooking pot and let it heat a bit. Add green chillies, mustard seeds, cumin seeds and let it splutter. Add ginger, garlic and continue to sauté for few secs.
Add onions and saute until it turns golden brown in colour. Next add tomatoes and sauté till it turns soft.
Now add turmeric powder, chilli powder, coriander powder, cumin powder and sauté until the masalas get combined.
Then add lobia, water and mix well. Press cancel to stop sauté.
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 ‘Sambar/Gravy’ 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. Press sauté option. Add ghee, lemon juice and give a good mix. Switch to Keep warm or Off mode. Garnish with coriander leaves.
Hot Lobia ki Sabji is ready to serve with rice/roti.